Sheet Pan Mexican-Spiced Sweet Potato and Black Bean Tacos

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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

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. 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.
  2. 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.
  3. Step 3: Warm 8 corn tortillas wrapped in foil in the oven during the last 5 minutes of roasting.
  4. 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.
  5. Step 5: Serve with lime wedges and 1/2 cup sour cream on the side if desired.

Frequently asked questions

How long does Sheet Pan Mexican-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 Sheet Pan Mexican-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 Sheet Pan Mexican-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 Sheet Pan Mexican-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 Sheet Pan Mexican-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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