Spiced Amarillo Sweet Potato and Black Bean Tacos

By AislePrompt Editorial · Published 2026-06-29 · Updated 2026-06-29

Soft corn tortillas filled with spiced roasted Amarillo sweet potatoes and black beans, topped with fresh avocado and a tangy lime crema. This Mexican-inspired taco and burrito recipe (vegetarian), ready in about 40 minutes, pairs sweet potatoes, olive oil, chili powder 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.

Ingredients

• 2 medium (about 1 lb), peeled and diced into 1/2-inch cubes sweet potatoes
• 2 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 tsp salt
• 1 can (15 oz), drained and rinsed black beans
• 8 small corn tortillas
• 1 medium, sliced avocado
• 2 tbsp lime juice
• 1/3 cup Greek yogurt
• 2 tbsp, chopped cilantro
• 2 tbsp, finely chopped red onion

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 diced medium sweet potatoes with 2 tbsp olive oil, 1 tsp chili powder, 1/2 tsp ground cumin, 1/2 tsp smoked paprika, and 1 tsp salt until evenly coated.
2. Step 2: Spread the sweet potatoes on a baking sheet in a single layer and roast for 25 minutes, stirring halfway through, until tender and lightly caramelized.
3. Step 3: While the sweet potatoes roast, warm 1 can (15 oz) drained and rinsed black beans in a small saucepan over medium heat until heated through, about 5 minutes.
4. Step 4: In a small bowl, mix 1/3 cup Greek yogurt with 2 tbsp lime juice and 2 tbsp chopped cilantro to create a tangy lime crema; set aside.
5. Step 5: Warm 8 corn tortillas in a dry skillet over medium heat for about 30 seconds per side until pliable.
6. Step 6: Assemble the tacos by dividing the roasted sweet potatoes and black beans evenly among the tortillas, topping each with sliced avocado, a spoonful of lime crema, and 2 tbsp finely chopped red onion for crunch and brightness.