Smoky Maple-Glazed Sweet Potato & Black Bean Tacos
A hearty vegan taco filling with roasted sweet potatoes, black beans, and a sticky maple-spiced glaze, served on warm corn tortillas with avocado. This mexican-inspired vegetarian (vegan, gluten-free) ready in about 37 minutes pairs (15 oz), drained and rinsed black beans, olive oil, smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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
- 1 can (15 oz), drained and rinsed black beans
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 2 tbsp maple syrup
- 1/2 tsp cumin
- 8 corn tortillas
- 1, sliced avocado
- 1/4 cup, thinly sliced red onion
- 1, cut into wedges lime
Instructions
- Step 1: Preheat oven to 400°F (200°C). Toss diced sweet potatoes with 1 tbsp olive oil, smoked paprika, and cumin, then spread in a single layer on a parchment-lined baking sheet.
- Step 2: Roast for 20-22 minutes until potatoes are tender and caramelized around the edges, stirring once halfway through cooking.
- Step 3: While potatoes roast, combine black beans, 1 tbsp olive oil, and 1 tbsp maple syrup in a small saucepan. Simmer over medium heat for 5 minutes, stirring occasionally, until slightly thickened.
- Step 4: Warm corn tortillas in a dry skillet for 20 seconds per side until pliable. Assemble tacos by layering roasted sweet potatoes, black beans, sliced avocado, and red onion on tortillas, then drizzle with remaining maple syrup and serve with lime wedges.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Smoky Maple-Glazed Sweet Potato & Black Bean Tacos take to make?
Total time is about 37 minutes (15 min prep + 22 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 & 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 Smoky Maple-Glazed Sweet Potato & 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 & 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 & Black Bean Tacos vegan?
Yes — this recipe is tagged vegan, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★☆☆
Not bad. Would need significant modifications to make it a regular.
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
