North Memphis Spiced Sweet Potato and Black Bean Tacos

By AislePrompt Editorial · Published 2026-05-13 · Updated 2026-05-13

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.

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 recipe (vegetarian), ready in about 40 minutes, pairs sweet potatoes, olive oil, ground cumin 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.

Prep: 10 min Cook: 30 min Serves 4 Mexican cuisine 320 cal/serving

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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

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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.