Tiki-Style Sweet Potato and Black Bean Tacos

By AislePrompt Editorial · Published 2026-06-03 · Updated 2026-06-03

Spiced roasted sweet potatoes and black beans wrapped in warm tortillas, topped with a creamy avocado lime sauce for a vibrant vegetarian taco. This Latin American taco and burrito recipe (vegetarian), ready in about 45 minutes, pairs sweet potatoes, olive oil, and ground cumin for a weeknight-friendly dinner. Each serving lands at about 350 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 "Build a week of meals around this recipe" 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.

Ingredients

• 2 medium (about 1 lb) sweet potatoes, peeled and cubed into 1/2-inch pieces
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1 can (15 oz) black beans, drained and rinsed
• 8 small corn tortillas
• 1 large ripe avocado
• 2 tbsp lime juice
• 1/4 cup Greek yogurt
• 2 tbsp chopped cilantro
• 1/4 cup finely chopped red onion
• 1 small jalapeño, seeded and minced

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 425°F. In a large bowl, toss 2 medium peeled and cubed sweet potatoes with 2 tbsp olive oil, 1 tsp ground cumin, 1 tsp smoked paprika, and 1/2 tsp salt until evenly coated. Spread on a baking sheet and roast for 25-30 minutes, flipping halfway, until tender and slightly caramelized.
2. Step 2: While sweet potatoes roast, prepare avocado lime sauce by blending 1 large ripe avocado with 2 tbsp lime juice, 1/4 cup Greek yogurt, 2 tbsp chopped cilantro, and a pinch of salt until smooth. Set aside.
3. Step 3: Warm 8 corn tortillas in a dry skillet over medium heat for about 30 seconds per side until pliable.
4. Step 4: To assemble tacos, divide roasted sweet potatoes and 1 can drained black beans evenly among tortillas. Top each with 1/4 cup finely chopped red onion, 1 small minced jalapeño, and drizzle with avocado lime sauce before serving.