Southwest-Spiced Sweet Potato and Black Bean Tacos

By AislePrompt Editorial · Published 2026-05-30 · Updated 2026-05-30

Roasted sweet potatoes seasoned with Southwest spices and paired with black beans make a hearty taco filling with a fresh lime crema. This Mexican-inspired taco and burrito recipe (vegetarian), ready in about 35 minutes, pairs sweet potatoes, peeled and diced, canned black beans, drained and rinsed, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 270 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 2 cups) sweet potatoes, peeled and diced
• 15 oz (1 can) canned black beans, drained and rinsed
• 2 tbsp olive oil
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp salt
• 8 small corn tortillas
• 2 tbsp lime juice
• 1/4 cup plain Greek yogurt
• 1/4 cup fresh cilantro, chopped
• 2 stalks green onion, sliced
• 1 small (optional) jalapeño, seeded and minced

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 425°F. Toss 2 cups diced sweet potatoes with 2 tbsp olive oil, 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, and 1 tsp salt until evenly coated.
2. Step 2: Spread the sweet potatoes on a rimmed baking sheet in a single layer and roast for 25 minutes, stirring halfway, until tender and edges start to caramelize.
3. Step 3: While sweet potatoes roast, warm 15 oz canned black beans drained and rinsed in a small saucepan over low heat.
4. Step 4: In a small bowl, mix 1/4 cup plain Greek yogurt with 2 tbsp lime juice, 1/4 cup chopped fresh cilantro, and minced 1 small jalapeño if using, to create a lime crema.
5. Step 5: Warm 8 small corn tortillas in a dry skillet over medium heat for about 30 seconds per side until pliable.
6. Step 6: Assemble tacos by dividing roasted sweet potatoes and black beans evenly among tortillas, then drizzle each with a spoonful of lime crema and sprinkle with sliced 2 green onions.