Shiba Inu Sweet Potato and Black Bean Tacos
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-inspired vegetarian ready in about 45 minutes pairs olive oil, ground cumin, chili powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "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.
Ingredients
- 2 medium (about 500g), peeled and diced into 1/2-inch cubes sweet potatoes
- 3 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp salt
- 1 can (15 oz), drained and rinsed black beans
- 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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- 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.
- 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.
- Step 5: Warm 8 small corn tortillas in a dry skillet over medium heat for about 20 seconds per side until pliable.
- 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.
Frequently asked questions
How long does Shiba Inu Sweet Potato and Black Bean Tacos take to make?
Total time is about 45 minutes (15 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 Shiba Inu 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 Shiba Inu 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 Shiba Inu 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 Shiba Inu 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.
