Twin Track Spiced Black Bean and Sweet Potato Tacos

By AislePrompt Editorial · Published 2026-06-24 · Updated 2026-06-24

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.

Hearty sweet potato and black bean tacos seasoned with smoky spices, served on warm corn tortillas to celebrate the twin-track thrill of the Kid Flash Cosmic Coaster. This Mexican-inspired taco and burrito recipe (vegetarian), 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 320 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 320 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
1 tsp chili powder
1/2 tsp garlic powder
1 tsp salt
8 small corn tortillas
1/4 cup chopped fresh cilantro
4 wedges, for serving lime wedges
1/2 cup, for topping (optional) sour cream

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Instructions

Step 1: Preheat oven to 425°F. Toss 2 diced medium sweet potatoes with 2 tbsp olive oil, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp chili powder, 1/2 tsp garlic powder, and 1 tsp salt. Spread on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.
Step 2: In the last 5 minutes of roasting, add 1 can drained and rinsed black beans to the baking sheet to warm through.
Step 3: Warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
Step 4: Assemble tacos by spooning the sweet potato and black bean mixture evenly onto each tortilla. Top with 1/4 cup chopped fresh cilantro and a dollop of 1/2 cup sour cream if desired. Serve immediately with 4 lime wedges to squeeze over the top.