Smoky Maple-Glazed Sweet Potato and Black Bean Tacos

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 (vegetarian) ready in about 40 minutes pairs maple syrup, smoked paprika, ground cumin 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.

Prep: 10 min Cook: 30 min Serves 4 Mexican cuisine 350 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Smoky Maple-Glazed Sweet Potato and Black Bean 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 Smoky Maple-Glazed 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 maple syrup from drying out.

Can I substitute ingredients in Smoky Maple-Glazed 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 Smoky Maple-Glazed 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 Smoky Maple-Glazed 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.

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