Oven-Roasted Sweet Potato and Black Bean Tacos

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

Soft corn tortillas filled with oven-roasted sweet potatoes and seasoned black beans, topped with fresh cilantro and lime. This mexican-inspired tacos & burritos (vegetarian) ready in about 40 minutes pairs sweet potatoes, olive oil, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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: 10 min Cook: 30 min Serves 4 Mexican cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Toss 2 diced medium sweet potatoes (about 1 lb) with 2 tbsp olive oil, 1 tsp ground cumin, 1 tsp chili powder, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
  2. Step 2: Spread sweet potatoes in a single layer on a baking sheet and roast for 25-30 minutes, stirring halfway through, until tender and slightly caramelized.
  3. Step 3: While sweet potatoes roast, warm 1 can (15 oz) drained and rinsed black beans in a small saucepan over medium heat until heated through, about 5 minutes.
  4. Step 4: Warm 8 small corn tortillas in a dry skillet or microwave until pliable. Divide roasted sweet potatoes and black beans evenly among tortillas.
  5. Step 5: Top each taco with 1/4 cup chopped fresh cilantro and a squeeze of lime juice from 4 wedges. Serve with 1/2 cup sour cream on the side if desired.

Frequently asked questions

How long does Oven-Roasted 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 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 sweet potatoes from drying out.

Can I substitute ingredients in Oven-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 Oven-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 Oven-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.

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