Oven-Roasted Spiced Sweet Potato and Black Bean Tacos

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

Warm roasted sweet potatoes seasoned with smoky spices paired with black beans wrapped in soft tortillas for a flavorful vegetarian taco night. This mexican-inspired vegetarian (vegetarian, gluten free option) ready in about 40 minutes pairs olive oil, smoked paprika, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 3, 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: 10 min Cook: 30 min Serves 3 Mexican cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F (220°C). In a mixing bowl, toss 2 medium peeled and cubed sweet potatoes with 2 tablespoons olive oil, 1 teaspoon smoked paprika, 1 teaspoon ground cumin, 1/2 teaspoon garlic powder, and 1/2 teaspoon salt until evenly coated.
  2. Step 2: Spread the seasoned sweet potatoes on a baking sheet in a single layer and roast for 25-30 minutes, turning halfway through, until tender and slightly caramelized at the edges.
  3. Step 3: While sweet potatoes roast, warm 6 small corn tortillas wrapped in foil in the oven during the last 5 minutes of roasting.
  4. Step 4: In a small saucepan, gently heat 1 cup drained and rinsed black beans over low heat until warmed through.
  5. Step 5: Assemble tacos by dividing the roasted sweet potatoes and black beans evenly among the warm tortillas, then garnish with 1/4 cup chopped fresh cilantro and serve with lime wedges for squeezing over the top.

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Frequently asked questions

How long does Oven-Roasted Spiced Sweet Potato and Black Bean Tacos take to make?

Total time is about 40 minutes (10 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 Oven-Roasted Spiced 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 Oven-Roasted Spiced 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 Oven-Roasted Spiced Sweet Potato and Black Bean Tacos 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-Roasted Spiced Sweet Potato and Black Bean Tacos vegetarian?

Yes — this recipe is tagged vegetarian, gluten free option based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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