Philo Farnsworth-Inspired Roasted Sweet Potato and Black Bean Tacos

By AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

Hearty roasted sweet potatoes and smoky black beans wrapped in warm tortillas, celebrating innovation and comfort in every bite. This Mexican-inspired taco and burrito recipe (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, peeled and diced into 1/2-inch cubes sweet potatoes
• 3 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1 can (15 oz), drained and rinsed canned black beans
• 1/2 tsp garlic powder
• 8 small corn tortillas
• 1/4 cup chopped fresh cilantro
• for serving lime wedges
• 1/2 cup for topping (optional) sour cream

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 425°F. In a large bowl, toss 2 medium peeled and diced sweet potatoes (1/2-inch cubes) with 3 tbsp olive oil, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
2. Step 2: Spread sweet potatoes on a baking sheet in a single layer and roast for 25-30 minutes, tossing halfway through, until tender and edges caramelize.
3. Step 3: While potatoes roast, heat 1 can (15 oz) drained and rinsed black beans in a small saucepan over medium heat. Stir in 1/2 tsp garlic powder and cook for 5 minutes until warmed through and slightly thickened.
4. Step 4: Warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
5. Step 5: Assemble tacos by dividing roasted sweet potatoes and black beans evenly among tortillas. Top with 1/4 cup chopped fresh cilantro and a dollop of 1/2 cup sour cream if using.
6. Step 6: Serve immediately with lime wedges for squeezing over the tacos.