Roasted Chipotle Sweet Potato and Black Bean Tacos

By AislePrompt Editorial · Published 2026-05-11 · Updated 2026-05-11

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 recipe, ready in about 40 minutes, pairs sweet potatoes, olive oil, chipotle 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 potatoes
• 2 tbsp olive oil
• 1 tsp chipotle chili powder
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1 15 oz can, drained and rinsed black beans
• 8 small corn tortillas
• 1 large, sliced avocado
• 2 tbsp fresh lime juice
• 1/4 cup chopped fresh cilantro
• 1/4 cup finely diced red onion
• 1/4 cup (optional) crumbled queso fresco

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 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.