Sheet Pan Mexican-Spiced Sweet Potato and Black Bean Tacos

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

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Roasted sweet potatoes and seasoned black beans come together on warm tortillas with fresh toppings for easy, vibrant tacos. This Asian fusion recipe (vegetarian), ready in about 40 minutes, pairs sweet potatoes, olive oil, chili powder 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

2 medium (about 1 lb), peeled and diced into 1/2-inch cubes sweet potatoes
3 tbsp olive oil
2 tsp chili powder
1 tsp ground cumin
1 tsp smoked paprika
1 tsp salt
1/2 tsp black pepper
1 can (15 oz), drained and rinsed canned black beans
8 corn tortillas
for serving lime wedges
1/4 cup, chopped fresh cilantro
1/4 cup, finely diced red onion
1, sliced avocado
1/2 cup (optional) sour cream

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Instructions

Step 1: Preheat oven to 425°F. Toss 2 diced medium sweet potatoes with 3 tbsp olive oil, 2 tsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper on a large rimmed baking sheet.
Step 2: Roast in the oven for 20 minutes, then add 1 can drained and rinsed black beans to the sheet and toss gently. Roast for an additional 10 minutes until sweet potatoes are tender and edges are caramelized.
Step 3: Warm 8 corn tortillas wrapped in foil in the oven during the last 5 minutes of roasting.
Step 4: Assemble tacos by dividing the roasted sweet potato and black bean mixture among the tortillas. Top with 1/4 cup chopped fresh cilantro, 1/4 cup finely diced red onion, and slices from 1 avocado.
Step 5: Serve with lime wedges and 1/2 cup sour cream on the side if desired.