Sweet Potato and Black Bean Tacos with Cilantro Lime Slaw

By AislePrompt Editorial · Published 2026-05-16 · Updated 2026-05-16

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.

A vibrant taco recipe featuring roasted sweet potatoes and black beans with a fresh cilantro lime slaw. This Mexican-inspired vegetarian recipe, ready in about 40 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 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

2 medium (about 1 lb), peeled and diced into 1/2-inch cubes sweet potatoes
1 can (15 oz), drained and rinsed black beans
2 tbsp olive oil
1 tsp ground cumin
1 tsp smoked paprika
8 small corn tortillas
2 cups shredded green cabbage
1/2 cup chopped fresh cilantro
2 tbsp lime juice
1 tsp honey
1 tsp salt
1/2 tsp black pepper

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Instructions

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.
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.
Step 3: Warm 8 corn tortillas on a dry skillet over medium heat for 30 seconds each side until pliable.
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.
Step 5: Serve immediately with extra lime wedges on the side for squeezing over the tacos.