Sand Dune Spiced Sweet Potato and Black Bean Tacos

By AislePrompt Editorial · Published 2026-06-14 · Updated 2026-06-14

Roasted sweet potatoes seasoned with a smoky regional spice blend, paired with black beans and fresh avocado in soft corn tortillas inspired by the sand dunes of Bunker Hills. This Mexican-inspired taco and burrito recipe (vegetarian), ready in about 40 minutes, pairs sweet potatoes, olive oil, ground cumin 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 ground cumin
• 1 tsp smoked paprika
• 1 tsp chili powder
• 1/2 tsp garlic powder
• 1 tsp salt
• 1 can (15 oz), drained and rinsed black beans
• 8 small corn tortillas
• 1 large, sliced avocado
• 1/4 cup, chopped fresh cilantro
• for serving lime wedges
• 1/2 cup, optional sour cream or Greek yogurt

Sheet pans that don’t warp in a hot oven → 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 ground cumin, 1 tsp smoked paprika, 1 tsp chili powder, 1/2 tsp garlic powder, and 1 tsp salt until evenly coated.
2. Step 2: Spread the sweet potatoes on a baking sheet in a single layer and roast for 25-30 minutes, stirring halfway through, until tender and edges are lightly caramelized.
3. Step 3: While sweet potatoes roast, warm 8 corn tortillas in a dry skillet over medium heat for 30 seconds per side or wrap in foil and heat in the oven for 5 minutes.
4. Step 4: Heat 1 can (15 oz) drained and rinsed black beans in a small saucepan over low heat until warmed through, stirring occasionally.
5. Step 5: To assemble, divide roasted sweet potatoes and black beans evenly among the warmed tortillas. Top each with sliced half of 1 large avocado, sprinkle with 1/4 cup chopped fresh cilantro, and add a dollop of 1/2 cup sour cream or Greek yogurt if using. Serve with lime wedges for squeezing over the tacos.