Oven-Baked Sweet Potato and Black Bean Tacos with Chipotle Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Soft oven-roasted sweet potatoes and seasoned black beans tucked into warm tortillas, topped with smoky chipotle sauce. This mexican (vegetarian) ready in about 40 minutes blends olive oil, ground cumin, smoked paprika into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 3, so a small batch covers several meals across the week without taking over the fridge. 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: 10 min Cook: 30 min Serves 3 Mexican cuisine 320 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. Toss 2 diced medium sweet potatoes with 2 tbsp olive oil, 1 tsp ground cumin, 1 tsp smoked paprika, and 1 tsp salt in a bowl until evenly coated.
  2. Step 2: Spread sweet potatoes in a single layer on a baking sheet and roast for 25-30 minutes, flipping halfway, until tender and caramelized at the edges.
  3. Step 3: While sweet potatoes roast, warm 6 corn tortillas wrapped in foil in the oven for 5 minutes.
  4. Step 4: In a small bowl, combine 1/4 cup mayonnaise with 1 tbsp finely chopped chipotle in adobo sauce and 1 tbsp lime juice to make the chipotle sauce.
  5. Step 5: To assemble, fill each warm tortilla with roasted sweet potatoes and 1/6 cup black beans. Drizzle with chipotle sauce and sprinkle 1/4 cup fresh chopped cilantro over the top before serving.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Frequently asked questions

How long does Oven-Baked Sweet Potato and Black Bean Tacos with Chipotle Sauce take to make?

Total time is about 40 minutes (10 min prep + 30 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Oven-Baked Sweet Potato and Black Bean Tacos with Chipotle Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Oven-Baked Sweet Potato and Black Bean Tacos with Chipotle Sauce?

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 Oven-Baked Sweet Potato and Black Bean Tacos with Chipotle Sauce for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Oven-Baked Sweet Potato and Black Bean Tacos with Chipotle Sauce 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.

Related recipes