Spiced Mexican Sweet Potato and Black Bean Tacos

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Roasted sweet potatoes with smoky chipotle and cumin, paired with black beans in warm corn tortillas, topped with fresh cilantro and lime. This mexican-inspired tacos & burritos (vegetarian) ready in about 35 minutes pairs extra virgin olive oil, chipotle chili powder, 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: 25 min Serves 4 Mexican cuisine 320 cal/serving
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Ingredients

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Frequently asked questions

How long does Spiced Mexican Sweet Potato and Black Bean Tacos take to make?

Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Spiced Mexican Sweet Potato and Black Bean Tacos?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep extra virgin olive oil from drying out.

Can I substitute ingredients in Spiced Mexican Sweet Potato and Black Bean Tacos?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Spiced Mexican Sweet Potato and Black Bean Tacos for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Spiced Mexican Sweet Potato and Black Bean Tacos vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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