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

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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.

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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