Mole-Inspired Black Bean and Sweet Potato Tacos

By AislePrompt Editorial · Published 2026-06-22 · Updated 2026-06-22

Soft corn tortillas filled with smoky chipotle black beans and roasted sweet potatoes, finished with a rich cocoa-infused mole sauce and fresh avocado slices. This Mexican-inspired taco and burrito recipe (vegetarian), ready in about 40 minutes, pairs small sweet potatoes, olive oil, black beans for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.

Ingredients

• 2 medium, peeled and diced into 1/2-inch cubes small sweet potatoes
• 3 tbsp olive oil
• 1 can (15 oz), drained and rinsed black beans
• 1 tsp chipotle chili powder
• 1 tsp ground cumin
• 1 tbsp cocoa powder (unsweetened)
• 1/2 tsp garlic powder
• 1 tsp, divided salt
• 8 small corn tortillas
• 1, sliced ripe avocado
• 1/4 cup, chopped fresh cilantro
• for serving lime wedges
• 1 small, finely diced (optional) red onion

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Instructions

1. Step 1: Preheat oven to 425°F. Toss 2 medium peeled and diced sweet potatoes in 2 tbsp olive oil, 1/2 tsp salt, and 1 tsp chipotle chili powder. Spread on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.
2. Step 2: While sweet potatoes roast, heat 1 tbsp olive oil in a skillet over medium heat. Add 1 can (15 oz) drained black beans, 1 tsp ground cumin, 1 tbsp unsweetened cocoa powder, 1/2 tsp garlic powder, and 1/2 tsp salt. Cook, stirring occasionally, for 5-7 minutes until fragrant and heated through.
3. Step 3: Warm 8 small corn tortillas in a dry skillet or wrapped in foil in the oven for 2-3 minutes until pliable.
4. Step 4: Assemble tacos by spooning a layer of the black bean mixture, then topping with roasted sweet potatoes. Garnish with 1 sliced ripe avocado, 1/4 cup chopped fresh cilantro, and optional 1 small finely diced red onion.
5. Step 5: Serve with lime wedges to squeeze over for a bright finish.