Oven-Roasted Sweet Potato and Black Bean Tacos with Cilantro Lime Sauce

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

Warm roasted sweet potatoes and black beans tucked into soft tortillas, topped with a zesty cilantro lime sauce for a vibrant vegetarian taco. This mexican-inspired easter (vegetarian) ready in about 40 minutes pairs olive oil, ground cumin, smoked paprika 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: 15 min Cook: 25 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. In a large bowl, toss 2 medium peeled and cubed sweet potatoes (about 1 lb) with 2 tablespoons olive oil, 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, and 1/2 teaspoon salt. Spread in a single layer on a baking sheet and roast for 25 minutes, flipping halfway through, until tender and caramelized.
  2. Step 2: While the sweet potatoes roast, warm 8 small corn tortillas wrapped in foil in the oven for the last 5 minutes.
  3. Step 3: In a blender or food processor, combine 1/2 cup fresh cilantro leaves, 2 tablespoons lime juice, 1/4 cup Greek yogurt, 1 minced garlic clove, 1/4 teaspoon salt, and 2 tablespoons water. Blend until smooth and creamy.
  4. Step 4: Heat 1 can (15 oz) drained black beans in a small saucepan over medium heat, stirring occasionally until warmed through.
  5. Step 5: To assemble, divide the roasted sweet potatoes and black beans evenly among the warmed tortillas, drizzle with the cilantro lime sauce, and serve immediately.

Frequently asked questions

How long does Oven-Roasted Sweet Potato and Black Bean Tacos with Cilantro Lime Sauce take to make?

Total time is about 40 minutes (15 min prep + 25 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 with Cilantro Lime Sauce?

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 Sweet Potato and Black Bean Tacos with Cilantro Lime 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-Roasted Sweet Potato and Black Bean Tacos with Cilantro Lime Sauce 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 with Cilantro Lime 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.

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