Oven-Roasted Spiced Sweet Potato and Black Bean Tacos

By AislePrompt Editorial · Published 2026-06-05 · Updated 2026-06-05

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 developed and reviewed.

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 recipe (gluten free option), ready in about 40 minutes, pairs sweet potato, olive oil, smoked paprika 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 rice, quinoa, or a quick salad. 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

2 medium (about 500g), peeled and cut into 1/2-inch cubes sweet potato
2 tbsp olive oil
1 tsp smoked paprika
1 tsp ground cumin
1/2 tsp garlic powder
1/2 tsp salt
1 cup cooked or canned, drained and rinsed black beans
6 small corn tortillas
1/4 cup chopped fresh cilantro
for serving lime wedges

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Instructions

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.
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.
Step 3: While sweet potatoes roast, warm 6 small corn tortillas wrapped in foil in the oven during the last 5 minutes of roasting.
Step 4: In a small saucepan, gently heat 1 cup drained and rinsed black beans over low heat until warmed through.
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.