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

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

Warm roasted sweet potatoes paired with seasoned black beans and topped with a crisp, tangy cilantro lime slaw wrapped in soft corn tortillas. This mexican-inspired tacos & burritos (vegetarian) ready in about 45 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.

Ingredients

• 2 medium (about 1 lb), peeled and cut into 1/2-inch cubes sweet potatoes
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 tsp, divided salt
• 1 can (15 oz), drained and rinsed black beans
• 8 small corn tortillas
• 2 cups shredded green cabbage
• 1/4 cup chopped fresh cilantro
• 2 tbsp lime juice
• 1/4 cup plain Greek yogurt
• 1 tsp honey
• 1/4 tsp black pepper

Instructions

1. Step 1: Preheat oven to 425°F. Toss 2 peeled and cubed medium sweet potatoes with 2 tbsp olive oil, 1 tsp ground cumin, 1/2 tsp smoked paprika, and 1/2 tsp salt. Spread on a baking sheet and roast for 25 minutes until tender and lightly caramelized.
2. Step 2: While sweet potatoes roast, heat a skillet over medium heat and add drained 15 oz can black beans with remaining 1/2 tsp salt. Cook for 5 minutes, stirring occasionally, until warmed through.
3. Step 3: In a medium bowl, combine 2 cups shredded green cabbage, 1/4 cup chopped fresh cilantro, 2 tbsp lime juice, 1/4 cup plain Greek yogurt, 1 tsp honey, and 1/4 tsp black pepper. Mix until slaw is evenly coated.
4. Step 4: Warm 8 small corn tortillas wrapped in foil in the oven during last 5 minutes of sweet potato roasting.
5. Step 5: Assemble tacos by dividing roasted sweet potatoes and black beans evenly among tortillas, topping with a generous spoonful of cilantro lime slaw. Serve immediately.