Roasted Red Chili Sweet Potato and Black Bean Tacos

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

Warm roasted sweet potatoes with smoky red chili seasoning paired with black beans, served in corn tortillas topped with fresh avocado and lime. This mexican-inspired tacos & burritos (vegetarian) ready in about 40 minutes pairs ground smoked paprika, chili powder, olive oil 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.

★ 4.4 (14 ratings) Prep: 10 min Cook: 30 min Serves 4 Mexican cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Toss 2 diced medium sweet potatoes with 2 tbsp olive oil, 1 tsp ground smoked paprika, 1 tsp chili powder, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
  2. Step 2: Spread sweet potatoes on a baking sheet in a single layer and roast for 25-30 minutes, stirring halfway through, until tender and slightly caramelized.
  3. Step 3: While sweet potatoes roast, warm 8 corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
  4. Step 4: In a small bowl, mix 1 cup drained and rinsed black beans with 1 tbsp fresh lime juice.
  5. Step 5: To assemble, divide roasted sweet potatoes and black beans evenly among tortillas. Top with sliced 1 medium avocado and 1/4 cup fresh cilantro leaves. Serve immediately.

Frequently asked questions

How long does Roasted Red Chili 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 Red Chili 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 ground smoked paprika from drying out.

Can I substitute ingredients in Roasted Red Chili 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 Red Chili 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 Red Chili 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.

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