Spiced Hidden Bean and Roasted Sweet Potato Tacos

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-28 · Updated 2026-05-28

Soft corn tortillas filled with smoky chipotle-spiced black beans and tender roasted sweet potatoes, topped with a tangy cilantro-lime crema. This mexican-inspired tacos & burritos (vegetarian) ready in about 40 minutes pairs olive oil, ground cumin, smoked paprika 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 small sweet potatoes, peeled and diced into 1/2-inch cubes
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp chipotle chili powder
• 1 tsp salt
• 1 can (15 oz) black beans, drained and rinsed
• 2 cloves minced garlic
• 8 small corn tortillas
• 1/2 cup plain Greek yogurt
• 2 tbsp fresh cilantro leaves, chopped
• 1 tbsp fresh lime juice
• 1/4 cup red onion, finely diced
• to taste salt and pepper

Instructions

1. Step 1: Preheat oven to 425°F. Toss 2 medium peeled and diced sweet potatoes with 2 tbsp olive oil, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp chipotle chili powder, and 1 tsp salt until evenly coated. Spread on a baking sheet and roast for 25-30 minutes, flipping halfway, until tender and slightly caramelized.
2. Step 2: While sweet potatoes roast, heat a medium skillet over medium heat. Add 1 tsp olive oil and sauté 2 minced garlic cloves for 30 seconds until fragrant. Add 1 can drained black beans and cook for 5 minutes, mashing slightly to create a creamy texture. Season with 1/2 tsp salt and pepper to taste.
3. Step 3: In a small bowl, mix 1/2 cup plain Greek yogurt with 2 tbsp chopped cilantro and 1 tbsp fresh lime juice. Season with a pinch of salt and pepper, then refrigerate.
4. Step 4: Warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable and slightly toasted.
5. Step 5: Assemble tacos by layering a spoonful of the spiced black beans, roasted sweet potatoes, a sprinkle of 1/4 cup diced red onion, and a drizzle of the cilantro-lime crema. Serve immediately.