Mole-Inspired Black Bean and Sweet Potato Tacos

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 tacos & burritos (vegetarian) ready in about 40 minutes pairs olive oil, (15 oz), drained and rinsed black beans, chipotle chili powder 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.

Prep: 10 min Cook: 30 min Serves 4 Mexican cuisine 350 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Mole-Inspired Black Bean and Sweet Potato Tacos take to make?

Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Mole-Inspired Black Bean and Sweet Potato Tacos?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Mole-Inspired Black Bean and Sweet Potato Tacos?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Mole-Inspired Black Bean and Sweet Potato Tacos for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Mole-Inspired Black Bean and Sweet Potato Tacos vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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