Miso-Glazed Sweet Potato and Black Bean Tacos

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Sweet potatoes glazed in savory miso sauce, topped with black beans and fresh avocado for a vibrant vegetarian taco experience. This Japanese-inspired vegetarian recipe (gluten-free, high-protein), ready in about 45 minutes, pairs sweet potatoes, olive oil, white miso paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 25 min Serves 4 Japanese cuisine 410 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

2 medium, peeled and diced 1/2-inch cubes sweet potatoes
1 tbsp olive oil
2 tbsp white miso paste
1 tbsp maple syrup
1 tsp rice vinegar
1 can (15 oz), drained and rinsed black beans
8 (6-inch) corn tortillas
1, sliced avocado
1 cup, thinly sliced red cabbage
1, cut into wedges lime
1/4 cup, chopped fresh cilantro

Sheet pans that don’t warp in a hot oven → Best Sheet Pans in 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

Step 1: Preheat oven to 425°F (220°C). Toss 2 medium diced sweet potatoes with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper; spread in single layer on baking sheet.
Step 2: Whisk together 2 tbsp miso paste, 1 tbsp maple syrup, and 1 tsp rice vinegar in small bowl. Drizzle over sweet potatoes and toss to coat evenly.
Step 3: Roast for 20-25 minutes until potatoes are tender and slightly caramelized, flipping halfway through.
Step 4: Warm tortillas in a dry skillet over medium heat for 30 seconds per side. Layer 1/4 cup black beans, 1/2 cup roasted sweet potatoes, 2 tbsp red cabbage, and 2 slices avocado on each tortilla. Squeeze lime juice over top and sprinkle with 1 tbsp chopped cilantro.