Smoky Maple-Glazed Sweet Potato and Black Bean Tacos

By AislePrompt Editorial · Published 2026-05-16 · Updated 2026-05-16

Roasted sweet potatoes glazed with smoky maple syrup paired with seasoned black beans, served in warm corn tortillas for a soulful vegetarian taco experience. This Mexican-inspired vegetarian recipe, ready in about 40 minutes, pairs sweet potatoes, maple syrup, smoked paprika 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, peeled and diced into 1/2-inch cubes sweet potatoes
• 3 tbsp maple syrup
• 2 tsp smoked paprika
• 1 tsp ground cumin
• 2 tbsp olive oil
• 1 tsp salt
• 1 can (15 oz), drained and rinsed black beans
• 1/2 tsp garlic powder
• 8 small corn tortillas
• 1 cup thinly sliced red cabbage
• 4 lime wedges
• 1/4 cup chopped fresh cilantro
• 1/2 cup (optional) sour cream

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Instructions

1. Step 1: Preheat oven to 425°F. In a mixing bowl, toss 2 diced medium sweet potatoes with 2 tbsp olive oil, 3 tbsp maple syrup, 2 tsp smoked paprika, 1 tsp ground cumin, and 1 tsp salt until evenly coated.
2. Step 2: Spread the sweet potatoes in a single layer on a baking sheet lined with parchment paper. Roast for 25 minutes, flipping halfway, until tender and caramelized at the edges.
3. Step 3: While the sweet potatoes roast, heat a small saucepan over medium heat. Add the drained and rinsed 1 can (15 oz) black beans with 1/2 tsp garlic powder and cook for 5 minutes until warmed through, stirring occasionally.
4. Step 4: Warm 8 small corn tortillas on a dry skillet over medium heat for 30 seconds per side until pliable and slightly toasted.
5. Step 5: Assemble the tacos by layering roasted sweet potatoes, black beans, 1 cup thinly sliced red cabbage, a sprinkle of 1/4 cup chopped fresh cilantro, and a dollop of 1/2 cup sour cream if using. Serve with 4 lime wedges for squeezing over each taco.