Oaxacan-Style Sweet Potato and Black Bean Tacos

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Soft corn tortillas filled with roasted sweet potatoes, black beans, and topped with a smoky chile salsa inspired by Oaxaca's street food flavors. This mexican-inspired tacos & burritos ready in about 40 minutes pairs black beans, cooked or canned, rinsed, corn tortillas, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 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.

★ 4.3 (13 ratings) Prep: 10 min Cook: 30 min Serves 4 Mexican cuisine 310 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. Toss 2 cups diced sweet potatoes with 2 tablespoons olive oil, 1 teaspoon salt, 1 teaspoon smoked chipotle chile powder, 1/2 teaspoon ground cumin, and 1/2 teaspoon garlic powder until evenly coated. Spread on a baking sheet and roast for 25 minutes, stirring halfway, until tender and caramelized.
  2. Step 2: While sweet potatoes roast, warm 8 corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable and slightly toasted.
  3. Step 3: In a small bowl, mix 1 cup rinsed black beans with 1/4 cup finely chopped red onion, 2 tablespoons fresh lime juice, and 1/4 cup chopped fresh cilantro for a fresh topping.
  4. Step 4: Assemble tacos by spooning roasted sweet potatoes onto each tortilla, topping with the black bean mixture, and sprinkling 1/2 cup crumbled queso fresco over each. Serve immediately for a vibrant, smoky taco experience.

Frequently asked questions

How long does Oaxacan-Style 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 Oaxacan-Style 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 corn tortillas from drying out.

Can I substitute ingredients in Oaxacan-Style 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 Oaxacan-Style 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.

What goes well with Oaxacan-Style Sweet Potato and Black Bean Tacos?

Mexican tacos & burritos like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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