North Star Sweet Potato and Black Bean Tacos with Cilantro Lime Slaw

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

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 (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.

Prep: 15 min Cook: 30 min Serves 4 Mexican cuisine 300 cal/serving
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Ingredients

Instructions

  1. 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.
  2. 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.
  3. Step 3: In a skillet over medium heat, warm 1 can (15 oz) drained and rinsed black beans until heated through, about 5 minutes.
  4. 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.
  5. 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.

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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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