Vigenary Spiced Sweet Potato and Black Bean Tacos

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

Soft corn tortillas filled with vigenary-inspired spiced roasted sweet potatoes and black beans for a flavorful vegetarian taco night. This Mexican-inspired summer cookout recipe (vegetarian), ready in about 40 minutes, pairs sweet potatoes, peeled and diced, olive oil, ground cumin 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.

Ingredients

• 2 medium (about 1 lb) sweet potatoes, peeled and diced
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp ground chili powder
• 1/2 tsp ground smoked paprika
• 1 can (15 oz) black beans, drained and rinsed
• 8 small corn tortillas
• 1/4 cup red onion, finely diced
• 1/4 cup fresh cilantro, chopped
• 4 lime wedges
• 3/4 tsp salt
• 1/4 tsp black pepper
• 1 medium avocado, sliced

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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 ground chili powder, 1/2 tsp smoked paprika, 3/4 tsp salt, and 1/4 tsp black pepper until evenly coated. Spread on a baking sheet in a single layer.
2. Step 2: Roast sweet potatoes for 25-30 minutes, flipping halfway through, until tender and edges are caramelized.
3. Step 3: While sweet potatoes roast, warm 1 can (15 oz) drained and rinsed black beans in a small saucepan over low heat until heated through.
4. Step 4: Warm 8 small corn tortillas in a dry skillet over medium heat for about 30 seconds per side until pliable and slightly toasted.
5. Step 5: Assemble tacos by dividing roasted sweet potatoes and black beans evenly among the tortillas. Top each with 1/4 cup finely diced red onion, 1/4 cup chopped fresh cilantro, and slices from 1 medium avocado.
6. Step 6: Serve with 4 lime wedges for squeezing over the tacos just before eating.