Vigenary Spiced Sweet Potato and Black Bean Tacos
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 (vegetarian) ready in about 40 minutes pairs olive oil, ground cumin, ground chili powder 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.
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
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 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.
- Step 2: Roast sweet potatoes for 25-30 minutes, flipping halfway through, until tender and edges are caramelized.
- 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.
- 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.
- 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.
- Step 6: Serve with 4 lime wedges for squeezing over the tacos just before eating.
Frequently asked questions
How long does Vigenary Spiced Sweet Potato and Black Bean Tacos 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 Vigenary Spiced Sweet Potato and Black Bean Tacos?
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 Vigenary Spiced Sweet Potato and Black Bean Tacos?
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 Vigenary Spiced Sweet Potato and Black Bean Tacos 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 Vigenary Spiced Sweet Potato and Black Bean Tacos 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.
