One-Pan Roasted Sweet Potato and Black Bean Tacos

By AislePrompt Editorial · Published 2026-04-20 · Updated 2026-04-20

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Sweet potatoes and black beans roasted with cumin and paprika, served in warm corn tortillas with avocado and cilantro. This Mexican-inspired one-pot recipe (vegetarian), ready in about 40 minutes, pairs sweet potatoes, olive oil, cumin 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.

Prep: 15 min Cook: 25 min Serves 4 Mexican cuisine 380 cal/serving

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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

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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.