Spiced Tiki Sweet Potato and Black Bean Tacos

By AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

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 seasoned with warm tiki-inspired spices and black beans tucked in soft tortillas for a colorful vegetarian taco. This Mexican recipe (vegetarian), ready in about 40 minutes, pairs sweet potato, olive oil, 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

2 medium, peeled and cut into 1/2-inch cubes sweet potato
2 tbsp olive oil
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp smoked paprika
1/4 tsp cayenne pepper
1/2 tsp salt
1 can (15 oz), drained and rinsed black beans
8 small corn tortillas
1/4 cup chopped fresh cilantro
4 lime wedges
1/2 cup crumbled queso fresco

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Instructions

Step 1: Preheat oven to 425°F. Toss 2 peeled and cubed medium sweet potatoes with 2 tbsp olive oil, 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp smoked paprika, 1/4 tsp cayenne pepper, and 1/2 tsp salt until evenly coated.
Step 2: Spread the sweet potatoes on a baking sheet in a single layer and roast for 25-30 minutes, stirring halfway through, until tender and edges are lightly caramelized.
Step 3: While sweet potatoes roast, warm 1 can (15 oz) drained and rinsed black beans in a small saucepan over medium heat for 5 minutes, stirring occasionally.
Step 4: Heat 8 corn tortillas in a dry skillet over medium heat for about 30 seconds per side until warm and pliable.
Step 5: Assemble tacos by dividing roasted sweet potatoes and warmed black beans evenly among tortillas. Top each with 1/8 cup crumbled queso fresco and a sprinkle of 1/4 cup chopped fresh cilantro.
Step 6: Serve with 4 lime wedges for squeezing over the tacos just before eating for a bright, fresh finish.