One-Pan Roasted Sweet Potato and Black Bean Tacos
Sweet potatoes and black beans roasted with cumin and paprika, served in warm corn tortillas with avocado and cilantro. This mexican-inspired one pot (vegetarian) ready in about 40 minutes pairs olive oil, cumin, smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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, peeled and diced into 1/2-inch cubes sweet potatoes
- 1 tbsp olive oil
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
- 1/4 tsp salt
- 1 can (15 oz), rinsed and drained black beans
- 1/4 cup corn kernels
- 1/2 cup tomato sauce
- 8 corn tortillas
- 1, sliced avocado
- 1/4 cup, chopped cilantro
Instructions
- Step 1: Preheat oven to 400°F. Toss 2 medium sweet potatoes, diced into 1/2-inch cubes, with 1 tbsp olive oil, 1/2 tsp cumin, 1/2 tsp smoked paprika, and 1/4 tsp salt in a large bowl until coated.
- Step 2: Spread sweet potatoes in a single layer on a parchment-lined baking sheet. Roast for 20 minutes, stirring once halfway, until tender and caramelized.
- Step 3: While potatoes roast, combine 1 can (15 oz) black beans, rinsed and drained, 1/4 cup corn kernels, and 1/2 cup tomato sauce in a bowl, stirring to mix.
- Step 4: After 20 minutes, remove sweet potatoes from oven. Add black bean mixture to the baking sheet. Stir to combine and return to oven for 5 minutes to heat through.
- Step 5: Warm 8 corn tortillas in a dry skillet for 30 seconds per side.
- Step 6: Assemble tacos by placing a portion of sweet potato and black bean mixture on each tortilla, then top with 1 avocado, sliced, and 1/4 cup chopped cilantro.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pan Roasted Sweet Potato and Black Bean Tacos take to make?
Total time is about 40 minutes (15 min prep + 25 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 Roasted 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 olive oil from drying out.
Can I substitute ingredients in One-Pan Roasted 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 One-Pan Roasted 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.
Is One-Pan Roasted Sweet Potato and Black Bean 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.
What others are saying
- ★★★★★
This recipe was a hit with my family! The sweet potatoes were perfectly roasted and the black beans added great texture.
- ★★★★★
Loved the simplicity and flavor! Made it for my kids and they devoured it.
- ★★★★☆
Good recipe overall, but I found the seasoning a bit bland for my taste.
