Regional-Spiced Black Bean and Sweet Potato Tacos

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

Soft corn tortillas loaded with smoky black beans and roasted sweet potatoes, topped with fresh cilantro and a tangy lime crema for a vibrant vegetarian taco. This mexican-inspired vegetarian (vegetarian) ready in about 40 minutes pairs (15 oz), drained and rinsed black beans, olive oil, smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F (220°C). Toss 2 medium diced sweet potatoes with 2 tbsp olive oil, 1 tsp smoked paprika, 1 tsp ground cumin, 1/2 tsp chili powder, and 1/2 tsp salt until evenly coated. Spread on a baking sheet in a single layer and roast for 25 minutes, flipping halfway, until tender and lightly caramelized.
  2. Step 2: While the sweet potatoes roast, combine 1/2 cup Greek yogurt, juice of 1 lime, 1/4 tsp garlic powder, and remaining 1/4 tsp salt in a small bowl to make the lime crema. Mix well and refrigerate.
  3. Step 3: In a medium saucepan over medium heat, warm 1 can (15 oz) drained and rinsed black beans with a pinch of salt for 5 minutes until heated through.
  4. Step 4: Warm 8 small corn tortillas in a dry skillet over medium heat for about 30 seconds per side until pliable.
  5. Step 5: Assemble the tacos by dividing the roasted sweet potatoes and warm black beans evenly among the tortillas. Drizzle each with lime crema and sprinkle 1/4 cup chopped fresh cilantro on top before serving.

Equipment for this recipe

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Frequently asked questions

How long does Regional-Spiced Black Bean and Sweet Potato 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 Regional-Spiced Black Bean and Sweet Potato 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 olive oil from drying out.

Can I substitute ingredients in Regional-Spiced Black Bean and Sweet Potato 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 Regional-Spiced Black Bean and Sweet Potato 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 Regional-Spiced Black Bean and Sweet Potato 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.

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