One-Pan Black Bean and Sweet Potato Tacos

By AislePrompt Editorial · Published 2026-04-22 · Updated 2026-04-22

Hearty and flavorful tacos featuring roasted sweet potatoes and black beans, topped with avocado and cilantro. This Mexican-inspired vegetarian recipe, ready in about 45 minutes, pairs sweet potatoes, black beans, red onion 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. 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 large, peeled and diced into 2-inch cubes sweet potatoes
• 1 can (15 ounces), rinsed and drained black beans
• 1, sliced red onion
• 2 tablespoons, divided olive oil
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 8 small corn tortillas
• 1, sliced avocado
• 2 tablespoons, chopped cilantro
• 1, cut into wedges lime

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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.