Seasoned Midwest Sweet Potato and Black Bean Tacos
Soft corn tortillas filled with roasted sweet potatoes, black beans, and a zesty lime-cilantro sauce reflecting Midwest regional flavors. This American-inspired taco and burrito recipe (vegetarian), ready in about 40 minutes, pairs medium 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 large (about 1 pound), peeled and diced into 1/2-inch cubes medium sweet potatoes
- 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, drained and rinsed black beans
- 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, seeded and finely chopped (optional) jalapeño
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- Step 3: Warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable and slightly toasted.
- Step 4: Heat 1 1/2 cups drained black beans in a small saucepan over low heat until warmed through.
- 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.
Frequently asked questions
How long does Seasoned Midwest 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 Seasoned Midwest 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 medium sweet potatoes from drying out.
Can I substitute ingredients in Seasoned Midwest 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 Seasoned Midwest 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 Seasoned Midwest 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.
