Seasoned Midwest Sweet Potato and Black Bean Tacos

By AislePrompt Editorial · Published 2026-08-05 · Updated 2026-08-05

Soft corn tortillas filled with roasted sweet potatoes, black beans, and a zesty lime-cilantro sauce reflecting Midwest regional flavors. This American taco and burrito recipe (vegetarian), ready in about 40 minutes, pairs medium sweet potatoes, olive oil, and ground cumin for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" 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 large (about 1 pound) medium sweet potatoes, peeled and diced into 1/2-inch cubes
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1 teaspoon salt
• 1 1/2 cups canned black beans, drained and rinsed
• 8 small corn tortillas
• 2 tablespoons lime juice
• 1/4 cup chopped fresh cilantro
• 1/2 cup plain Greek yogurt
• 1/2 teaspoon smoked paprika
• 1 small jalapeño, seeded and finely chopped (optional)

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. Toss 1 pound diced sweet potatoes with 2 tablespoons olive oil, 1 teaspoon ground cumin, 1 teaspoon chili powder, 1/2 teaspoon garlic powder, and 1 teaspoon salt on a baking sheet. Roast for 25 minutes until tender and slightly caramelized.
2. Step 2: While the sweet potatoes roast, mix 1/2 cup plain Greek yogurt with 2 tablespoons lime juice, 1/4 cup chopped fresh cilantro, 1/2 teaspoon smoked paprika, and 1 small finely chopped jalapeño (if using) in a bowl to make a zesty sauce.
3. Step 3: Warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable and slightly toasted.
4. Step 4: Heat 1 1/2 cups drained black beans in a small saucepan over low heat until warmed through.
5. Step 5: Assemble tacos by spooning roasted sweet potatoes and black beans into each tortilla, then drizzle with the lime-cilantro yogurt sauce. Serve immediately.