Sheet Pan Spicy Black Bean and Sweet Potato Tacos

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

A colorful sheet pan meal roasting sweet potatoes and black beans with smoky chili spices, served in warm tortillas with fresh toppings. This mexican-inspired halloween (vegetarian) ready in about 40 minutes pairs sweet potatoes, black beans, olive oil 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

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Instructions

  1. Step 1: Preheat oven to 425°F. In a large bowl, toss 2 medium peeled and diced sweet potatoes with 3 tbsp olive oil, 1 tsp smoked paprika, 1 tsp ground cumin, 1 tsp chili powder, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
  2. Step 2: Spread the seasoned sweet potatoes on a large rimmed baking sheet in a single layer and roast for 20 minutes.
  3. Step 3: After 20 minutes, add 1 can (15 oz) drained and rinsed black beans to the baking sheet, stirring gently to combine with sweet potatoes. Roast for an additional 10 minutes until sweet potatoes are tender and edges are slightly crispy.
  4. Step 4: While roasting, warm 8 small corn tortillas wrapped in foil in the oven during the last 5 minutes of cooking.
  5. Step 5: To assemble, spoon the roasted sweet potato and black bean mixture into warm tortillas, then top with 1/4 cup chopped fresh cilantro, a squeeze of lime wedges, 1/2 cup sour cream, and 1/3 cup crumbled queso fresco if desired.
  6. Step 6: Serve immediately for a vibrant and hearty vegetarian taco dinner.

Frequently asked questions

How long does Sheet Pan Spicy Black Bean and Sweet Potato 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 Spicy Black Bean and Sweet Potato 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 sweet potatoes from drying out.

Can I substitute ingredients in Sheet Pan Spicy Black Bean and Sweet Potato 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 Spicy Black Bean and Sweet Potato 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 Spicy Black Bean and Sweet Potato 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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