Sand Dune Spiced Sweet Potato and Black Bean Tacos

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

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 tacos & burritos (vegetarian) ready in about 40 minutes pairs olive oil, ground cumin, smoked paprika 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.

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 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.

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Frequently asked questions

How long does Sand Dune Spiced 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 Sand Dune Spiced 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 olive oil from drying out.

Can I substitute ingredients in Sand Dune Spiced 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 Sand Dune Spiced 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 Sand Dune Spiced 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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