Sheet Pan Spicy Black Bean and Sweet Potato Tacos

By AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

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 drafted and published.

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 recipe (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

2 medium, peeled and diced into 1/2-inch cubes sweet potatoes
1 can (15 oz), drained and rinsed black beans
3 tbsp olive oil
1 tsp smoked paprika
1 tsp ground cumin
1 tsp chili powder
1/2 tsp garlic powder
1 tsp salt
1/2 tsp black pepper
8 small corn tortillas
1/4 cup chopped fresh cilantro
for serving lime wedges
1/2 cup, optional sour cream
1/3 cup, optional crumbled queso fresco

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

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Instructions

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.
Step 2: Spread the seasoned sweet potatoes on a large rimmed baking sheet in a single layer and roast for 20 minutes.
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.
Step 4: While roasting, warm 8 small corn tortillas wrapped in foil in the oven during the last 5 minutes of cooking.
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.
Step 6: Serve immediately for a vibrant and hearty vegetarian taco dinner.