Spiced Maple-Glazed Sweet Potato and Black Bean Tacos

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Warm roasted sweet potatoes tossed in a spiced maple glaze paired with black beans, served in soft corn tortillas for a soulful vegetarian taco experience. This Mexican recipe (vegetarian), ready in about 40 minutes, pairs olive oil, ground smoked paprika, 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: 10 min Cook: 30 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. In a large bowl, toss 1 lb peeled and cubed sweet potatoes with 2 tbsp olive oil, 1 tsp ground smoked paprika, 1 tsp ground cumin, and salt and black pepper to taste.
  2. Step 2: Spread sweet potatoes on a baking sheet in a single layer and roast for 25 minutes, stirring halfway, until tender and caramelized.
  3. Step 3: Remove sweet potatoes from oven and immediately drizzle with 2 tbsp maple syrup, tossing gently to coat and let the glaze set while cooling slightly.
  4. Step 4: Warm 8 corn tortillas in a dry skillet over medium heat for about 30 seconds per side until pliable and lightly toasted.
  5. Step 5: Heat 15 oz drained and rinsed black beans in a small saucepan over low heat until warmed through.
  6. Step 6: Assemble tacos by layering black beans, maple-glazed sweet potatoes, and 1 cup thinly sliced red cabbage on each tortilla.
  7. Step 7: Garnish with 1/4 cup chopped fresh cilantro and serve with lime wedges for squeezing over the top to brighten flavors.

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