Roasted Chipotle Sweet Potato and Black Bean Tacos

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

Smoky chipotle roasted sweet potatoes paired with black beans create a flavorful filling for warm corn tortillas, topped with fresh avocado and lime. This mexican-inspired vegan (vegan) ready in about 40 minutes turns olive oil, chipotle chili powder, ground cumin into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 320 calories and feeds 4, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. 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
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. In a large bowl, toss 2 diced medium sweet potatoes with 2 tbsp olive oil, 1 tsp chipotle chili powder, 1/2 tsp ground cumin, and 1/2 tsp salt until evenly coated.
  2. Step 2: Spread the sweet potatoes in a single layer on a baking sheet and roast for 25-30 minutes, stirring halfway through, until tender and lightly charred on edges.
  3. Step 3: While sweet potatoes roast, warm 1 15 oz can drained black beans in a small saucepan over low heat until heated through.
  4. Step 4: Warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds on each side until pliable and slightly toasted.
  5. Step 5: Assemble tacos by dividing roasted sweet potatoes and warmed black beans evenly among tortillas. Top with slices from 1 large avocado, 2 tbsp fresh lime juice drizzled over, 1/4 cup chopped fresh cilantro, 1/4 cup finely diced red onion, and 1/4 cup crumbled queso fresco if using.

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Frequently asked questions

How long does Roasted Chipotle 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 Roasted Chipotle Sweet Potato and Black Bean Tacos?

Store in an airtight container at room temperature for crisp items, or in the fridge for anything dairy- or produce-based, for up to 3–5 days. Re-crisp baked snacks in a 300°F oven for 5 minutes if they soften.

Can I substitute ingredients in Roasted Chipotle 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 Roasted Chipotle 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 Roasted Chipotle Sweet Potato and Black Bean Tacos vegan?

Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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