North Star Sweet Potato and Black Bean Tacos with Cilantro Lime Slaw
Soft corn tortillas filled with roasted sweet potatoes and black beans, topped with a tangy cilantro lime slaw for a vibrant vegetarian taco inspired by northern flavors. This mexican-inspired tacos & burritos (vegetarian) ready in about 45 minutes pairs olive oil, chili powder, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 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 (about 16 oz), peeled and diced into 1/2-inch cubes sweet potatoes
- 2 tbsp olive oil
- 1 1/2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp salt
- 1 can (15 oz), drained and rinsed black beans
- 8 small corn tortillas
- 2 cups shredded green cabbage
- 1/4 cup chopped fresh cilantro
- 3 tbsp, divided lime juice
- 1/4 cup Greek yogurt
- 1 tsp honey
- 1/2 tsp salt
Instructions
- Step 1: Preheat oven to 425°F. Toss 2 diced medium sweet potatoes with 2 tbsp olive oil, 1 1/2 tsp chili powder, 1 tsp ground cumin, and 1 tsp salt. Spread on a baking sheet and roast for 25-30 minutes until tender and caramelized.
- Step 2: While the sweet potatoes roast, prepare the slaw by combining 2 cups shredded green cabbage, 1/4 cup chopped fresh cilantro, 2 tbsp lime juice, 1/4 cup Greek yogurt, 1 tsp honey, and 1/2 tsp salt in a bowl. Toss well and refrigerate.
- Step 3: In a skillet over medium heat, warm 1 can (15 oz) drained and rinsed black beans until heated through, about 5 minutes.
- Step 4: Warm 8 small corn tortillas in a dry skillet or microwave until pliable. Assemble tacos by dividing the roasted sweet potatoes and black beans evenly among the tortillas.
- Step 5: Top each taco with a generous spoonful of the cilantro lime slaw and drizzle with the remaining 1 tbsp lime juice before serving.
Frequently asked questions
How long does North Star Sweet Potato and Black Bean Tacos with Cilantro Lime Slaw take to make?
Total time is about 45 minutes (15 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 Star Sweet Potato and Black Bean Tacos with Cilantro Lime Slaw?
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 Star Sweet Potato and Black Bean Tacos with Cilantro Lime Slaw?
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 Star Sweet Potato and Black Bean Tacos with Cilantro Lime Slaw 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 Star Sweet Potato and Black Bean Tacos with Cilantro Lime Slaw 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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