Shiba Inu Sweet Potato and Black Bean Tacos

By AislePrompt Editorial · Published 2026-07-10 · Updated 2026-07-10

Vibrant tacos filled with spiced roasted sweet potatoes and seasoned black beans, topped with a tangy lime crema for a fresh and hearty meal. This Mexican vegetarian recipe, ready in about 45 minutes, pairs sweet potatoes, olive oil, and ground cumin for a weeknight-friendly dinner. Each serving lands at about 350 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 "Build a week of meals around this recipe" 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 medium (about 500g) sweet potatoes, peeled and diced into 1/2-inch cubes
• 3 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp salt
• 1 can (15 oz) black beans, drained and rinsed
• 8 small corn tortillas
• 2 tbsp lime juice
• 1/2 cup plain Greek yogurt
• 1/4 cup chopped fresh cilantro
• 1/4 cup finely diced red onion
• to taste salt
• to taste black pepper

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Instructions

1. Step 1: Preheat oven to 425°F. Toss 2 medium peeled and diced sweet potatoes with 3 tbsp olive oil, 1 tsp ground cumin, 1 tsp chili powder, and 1/2 tsp salt in a large bowl until evenly coated.
2. Step 2: Spread the sweet potatoes on a baking sheet in a single layer and roast for 25 minutes, flipping halfway through, until tender and slightly caramelized on the edges.
3. Step 3: While the sweet potatoes roast, warm 1 can (15 oz) drained and rinsed black beans in a small saucepan over medium heat, seasoning with salt and pepper to taste; keep warm.
4. Step 4: In a small bowl, combine 1/2 cup plain Greek yogurt with 2 tbsp lime juice and 1/4 cup chopped fresh cilantro to make a tangy lime crema.
5. Step 5: Warm 8 small corn tortillas in a dry skillet over medium heat for about 20 seconds per side until pliable.
6. Step 6: Assemble tacos by layering roasted sweet potatoes and black beans on each tortilla, then drizzle with lime crema and sprinkle 1/4 cup finely diced red onion for added crunch and brightness.