Sunbeam Roasted Sweet Potato and Black Bean Tacos

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Crispy roasted sweet potatoes and smoky black beans tucked into warm corn tortillas with a zesty lime crema. This mexican (vegetarian, gluten-free) ready in about 45 minutes pairs medium (about 12 oz) sweet potatoes, (15 oz, drained and rinsed) black beans, corn tortillas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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: 20 min Cook: 25 min Serves 4 Mexican cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. Peel and dice sweet potatoes into 1/2-inch cubes. Toss with 1 tbsp olive oil, 1/2 tsp cumin, 1/4 tsp salt, and 1/4 tsp paprika until evenly coated. Spread on a parchment-lined baking sheet and roast for 25 minutes until tender and golden at the edges.
  2. Step 2: While potatoes roast, warm black beans in a small saucepan over medium heat for 5 minutes, stirring occasionally. Add 1/4 tsp cumin and 1/4 tsp smoked paprika, then remove from heat.
  3. Step 3: Heat a dry skillet over medium heat. Warm corn tortillas for 30 seconds per side until pliable. Assemble tacos by layering 1/4 cup roasted sweet potatoes, 2 tbsp black beans, 2 slices avocado, and 1 tbsp red onion on each tortilla. Drizzle with 1 tbsp lime crema per taco and serve immediately.

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Frequently asked questions

How long does Sunbeam Roasted Sweet Potato and Black Bean Tacos take to make?

Total time is about 45 minutes (20 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 Sunbeam Roasted 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 corn tortillas from drying out.

Can I substitute ingredients in Sunbeam Roasted 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 Sunbeam Roasted 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 Sunbeam Roasted Sweet Potato and Black Bean Tacos vegetarian?

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

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