Playful Spiced Sweet Potato and Black Bean Tacos

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

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 tacos & burritos (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.

Prep: 10 min Cook: 30 min Serves 4 Mexican cuisine 320 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

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.

Frequently asked questions

How long does Playful Spiced 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 Playful Spiced 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 potato from drying out.

Can I substitute ingredients in Playful Spiced 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 Playful Spiced 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 Playful Spiced 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.

Related recipes