Smoky Sweet Potato and Black Bean Tacos

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Roasted sweet potatoes and smoky black beans come together with a zesty chipotle-lime sauce for tacos that sing with soulful flavor. This Mexican-inspired taco and burrito recipe (vegetarian), ready in about 40 minutes, pairs sweet potatoes, olive oil, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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: 15 min Cook: 25 min Serves 4 Mexican cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Toss 2 peeled and diced medium sweet potatoes (1/2-inch cubes) with 3 tbsp olive oil, 1 tsp ground cumin, 1 tsp smoked paprika, and 1 tsp salt. Spread evenly on a baking sheet and roast for 25 minutes, stirring halfway, until tender and caramelized.
  2. Step 2: Meanwhile, prepare the chipotle-lime sauce by whisking together 1/4 cup Greek yogurt, 1 tbsp minced chipotle peppers in adobo sauce, 2 tbsp lime juice, and 1/2 tsp garlic powder until smooth and creamy.
  3. Step 3: Warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable and lightly toasted.
  4. Step 4: In a bowl, combine 1 can (15 oz) drained black beans with the diced red onion (1/4 cup) and chopped fresh cilantro (1/4 cup), stirring gently.
  5. Step 5: Assemble the tacos by layering roasted sweet potatoes and black bean mixture on each tortilla, then drizzle with the chipotle-lime sauce.
  6. Step 6: Serve immediately to enjoy the vibrant, soulful combination of flavors inspired by jazz rhythms.

Frequently asked questions

How long does Smoky Sweet Potato and Black Bean Tacos take to make?

Total time is about 40 minutes (15 min prep + 25 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 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 sweet potatoes from drying out.

Can I substitute ingredients in Smoky 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 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 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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