Playful Spiced Sweet Potato and Black Bean Tacos

By AislePrompt Editorial · Published 2026-08-05 · Updated 2026-08-05

Soft corn tortillas filled with smoky spiced sweet potatoes and black beans, garnished with fresh avocado and lime for a lively taco experience. This Mexican-inspired taco and burrito recipe (vegetarian), ready in about 40 minutes, pairs sweet potato, olive oil, ground chili powder 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 diced into 1/2-inch cubes sweet potato
• 2 tbsp olive oil
• 1 tsp ground chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 tsp salt
• 1 can (15 oz), drained and rinsed black beans
• 8 small corn tortillas
• 1 medium, sliced avocado
• 1, cut into wedges fresh lime
• 1/4 cup, chopped fresh cilantro
• 1/4 cup, finely diced red onion
• 1/4 cup (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. Toss 2 medium peeled and diced sweet potatoes (1/2-inch cubes) with 2 tablespoons olive oil, 1 teaspoon ground chili powder, 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, and 1 teaspoon salt until evenly coated. Spread on a baking sheet.
2. Step 2: Roast sweet potatoes for 25-30 minutes, flipping halfway through, until tender and edges are caramelized and slightly crispy.
3. Step 3: While sweet potatoes roast, warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable and slightly toasted.
4. Step 4: In a bowl, combine the roasted sweet potatoes with 1 can drained and rinsed black beans, gently mixing to integrate.
5. Step 5: Assemble tacos by spooning the sweet potato and black bean mixture onto each tortilla. Top with slices of 1 medium avocado, 1/4 cup finely diced red onion, and 1/4 cup chopped fresh cilantro.
6. Step 6: Serve tacos with lime wedges from 1 fresh lime for squeezing, and optionally add 1/4 cup sour cream for creaminess.