Sweet Potato and Black Bean Tacos with Cilantro Lime Slaw

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

A vibrant taco recipe featuring roasted sweet potatoes and black beans with a fresh cilantro lime slaw, inspired by the soulful energy of jazz music. This mexican-inspired vegetarian ready in about 40 minutes pairs (15 oz), drained and rinsed black beans, olive oil, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Toss 2 medium diced sweet potatoes with 2 tbsp olive oil, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Spread on a baking sheet and roast for 25 minutes, stirring halfway until tender and caramelized.
  2. Step 2: In a medium bowl, combine 2 cups shredded green cabbage, 1/2 cup chopped fresh cilantro, 2 tbsp lime juice, and 1 tsp honey. Toss well and set aside to marinate.
  3. Step 3: Warm 8 corn tortillas on a dry skillet over medium heat for 30 seconds each side until pliable.
  4. Step 4: In each tortilla, layer roasted sweet potatoes and 1/8 of the drained black beans evenly. Top with a generous spoonful of the cilantro lime slaw.
  5. Step 5: Serve immediately with extra lime wedges on the side for squeezing over the tacos.

Frequently asked questions

How long does Sweet Potato and Black Bean Tacos with Cilantro Lime Slaw take to make?

Total time is about 40 minutes (10 min prep + 30 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 Sweet Potato and Black Bean Tacos with Cilantro Lime Slaw?

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 olive oil from drying out.

Can I substitute ingredients in Sweet Potato and Black Bean Tacos with Cilantro Lime Slaw?

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 Sweet Potato and Black Bean Tacos with Cilantro Lime Slaw 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 Sweet Potato and Black Bean Tacos with Cilantro Lime Slaw 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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