Spiced Mexican Sweet Potato and Black Bean Tacos

By AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

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.

Roasted sweet potatoes with smoky chipotle and cumin, paired with black beans in warm corn tortillas, topped with fresh cilantro and lime. This Mexican recipe (vegetarian), ready in about 35 minutes, pairs medium sweet potatoes, extra virgin olive oil, chipotle 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.

Prep: 10 min Cook: 25 min Serves 4 Mexican cuisine 320 cal/serving

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Ingredients

2 (about 1 lb), peeled and diced into 1/2-inch cubes medium sweet potatoes
2 tbsp extra virgin olive oil
1 tsp chipotle chili powder
1 tsp ground cumin
1/2 tsp sea salt
1 can (15 oz), drained and rinsed black beans
8 small corn tortillas
1/4 cup, chopped fresh cilantro leaves
2 tbsp fresh lime juice
1/4 cup, finely diced red onion
1/2 cup (optional) crumbled queso fresco

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Instructions

Step 1: Preheat oven to 425°F. Toss 2 peeled and diced medium sweet potatoes (1/2-inch cubes) with 2 tbsp extra virgin olive oil, 1 tsp chipotle chili powder, 1 tsp ground cumin, and 1/2 tsp sea salt until evenly coated.
Step 2: Spread the sweet potatoes on a baking sheet in a single layer and roast for 20-25 minutes, flipping halfway, until tender and slightly caramelized at the edges.
Step 3: While the sweet potatoes roast, warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable and slightly charred.
Step 4: In a bowl, combine 1 can (15 oz) drained and rinsed black beans with 1/4 cup finely diced red onion, 1/4 cup chopped fresh cilantro, and 2 tbsp fresh lime juice; stir gently.
Step 5: Assemble the tacos by dividing the roasted sweet potatoes and black bean mixture evenly among the tortillas. Top each taco with 1/2 cup crumbled queso fresco if using, and additional cilantro or lime wedges if desired.