Sweet Potato and Black Bean Tacos

By AislePrompt Editorial · Published 2026-06-28 · Updated 2026-06-28

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.

Vibrant roasted sweet potatoes paired with black beans and a zesty lime-cilantro sauce. This Mexican-inspired taco and burrito recipe (vegetarian, gluten free), ready in about 45 minutes, pairs sweet potatoes, black beans, olive oil 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 rice, quinoa, or a quick salad. 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: 15 min Cook: 30 min Serves 4 Mexican cuisine 320 cal/serving

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Ingredients

2 medium, peeled and diced into 1/2-inch cubes sweet potatoes
1 can (15 oz), drained and rinsed black beans
3 tbsp olive oil
1 tsp ground cumin
1/2 tsp smoked paprika
8 small corn tortillas
1/4 cup chopped fresh cilantro
2 tbsp lime juice
1, minced garlic clove
1/4 cup finely diced red onion
1 tsp salt
1/2 tsp black pepper
1 ripe, sliced avocado
1/4 cup crumbled (optional) feta cheese

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Instructions

Step 1: Preheat oven to 425°F. Toss 2 medium diced sweet potatoes with 3 tbsp olive oil, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper in a bowl until well coated. Spread on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.
Step 2: In a small bowl, mix 2 tbsp lime juice, 1/4 cup chopped fresh cilantro, 1 minced garlic clove, and 1/4 cup finely diced red onion to create a tangy salsa. Set aside to let flavors meld.
Step 3: Warm 8 small corn tortillas on a dry skillet over medium heat for 30 seconds per side until pliable and slightly toasted.
Step 4: To assemble, divide the roasted sweet potatoes and 1 can drained black beans evenly among tortillas. Top with the lime-cilantro salsa, slices of 1 ripe avocado, and sprinkle 1/4 cup crumbled feta cheese if using. Serve immediately for a vibrant, soulful meal.