North Memphis Spiced Sweet Potato and Black Bean Tacos
Soft corn tortillas filled with roasted sweet potatoes and black beans seasoned with warm spices, topped with fresh cilantro and lime for a vibrant vegetarian taco. This mexican-inspired tacos & burritos (vegetarian) ready in about 40 minutes pairs olive oil, ground cumin, chili powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 sweet potatoes
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1 tsp salt
- 1 can (15 oz), drained and rinsed black beans
- 8 corn tortillas
- 1/4 cup chopped fresh cilantro
- 1, cut into wedges lime
- 1/4 small, finely diced red onion
- 1/2 cup, optional sour cream
Instructions
- Step 1: Preheat oven to 425°F. Toss 2 medium diced sweet potatoes with 2 tbsp olive oil, 1 tsp ground cumin, 1 tsp chili powder, 1/2 tsp smoked paprika, and 1 tsp salt until evenly coated. Spread on a baking sheet and roast for 25 minutes, stirring halfway until tender and caramelized.
- Step 2: While sweet potatoes roast, warm 1 can (15 oz) drained and rinsed black beans in a small saucepan over medium heat for 5 minutes until heated through.
- Step 3: Heat 8 corn tortillas in a dry skillet over medium heat for 30 seconds per side until soft and pliable.
- Step 4: Assemble tacos by dividing roasted sweet potatoes and black beans evenly among tortillas. Top each with 1/4 cup chopped fresh cilantro, 1 tbsp finely diced red onion, and a dollop of 1/2 cup sour cream if using.
- Step 5: Serve tacos with lime wedges from 1 lime for squeezing over the top for bright acidity.
Frequently asked questions
How long does North Memphis Spiced Sweet Potato and Black Bean 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 North Memphis Spiced Sweet Potato and Black Bean 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 North Memphis Spiced Sweet Potato and Black Bean 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 North Memphis Spiced Sweet Potato and Black Bean 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 North Memphis Spiced Sweet Potato and Black Bean 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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