One-Pan Black Bean and Sweet Potato Tacos

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Hearty and flavorful tacos featuring roasted sweet potatoes and black beans, topped with avocado and cilantro. This mexican-inspired vegetarian (vegetarian) ready in about 45 minutes pairs sliced red onion, tablespoons, divided olive oil, teaspoon cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.

★ 4.4 (10 ratings) Prep: 15 min Cook: 30 min Serves 4 Mexican-inspired cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F. Toss 2 large diced sweet potatoes (about 2 pounds) with 1 tablespoon olive oil, 1 teaspoon cumin, 1 teaspoon smoked paprika, 1/2 teaspoon chili powder, and 1/2 teaspoon salt. Spread in a single layer on a baking sheet and roast for 20 minutes.
  2. Step 2: While potatoes roast, heat 1 tablespoon olive oil in a medium skillet over medium heat. Add 1 sliced red onion and cook for 5 minutes until softened. Stir in 1 can rinsed black beans and cook for 3 minutes until heated through.
  3. Step 3: After 20 minutes, remove potatoes from oven and add black bean mixture to the baking sheet. Toss to combine and roast for an additional 10 minutes until potatoes are tender and slightly crispy.
  4. Step 4: Warm tortillas in a dry skillet or microwave. Assemble tacos with roasted sweet potatoes and black beans, top with avocado slices, 2 tablespoons chopped cilantro, and a squeeze of lime from one wedge.

Frequently asked questions

How long does One-Pan Black Bean and Sweet Potato Tacos 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 One-Pan Black Bean and Sweet Potato 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 sliced red onion from drying out.

Can I substitute ingredients in One-Pan Black Bean and Sweet Potato 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 One-Pan Black Bean and Sweet Potato 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 One-Pan Black Bean and Sweet Potato 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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