Whiskey-Spiced Sweet Potato and Black Bean Tacos

By AislePrompt Editorial · Published 2026-07-29 · Updated 2026-07-29

Hearty roasted sweet potatoes tossed in a smoky whiskey-spice blend, combined with black beans and fresh toppings for vibrant vegetarian tacos. This Mexican taco and burrito recipe (vegetarian), ready in about 45 minutes, pairs olive oil, whiskey, and chili powder for a weeknight-friendly dinner. 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 "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 large (about 4 cups) sweet potatoes, peeled and diced 1/2 inch
• 3 tbsp olive oil
• 2 tbsp whiskey
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1 1/2 cups canned black beans, drained and rinsed
• 8 small corn tortillas
• 1/4 cup fresh cilantro, chopped
• for serving lime wedges
• 1/2 cup sour cream or Greek yogurt
• 1/2 cup crumbled queso fresco or feta

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 4 cups diced sweet potatoes with 3 tbsp olive oil, 2 tbsp whiskey, 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
2. Step 2: Spread the sweet potatoes on a baking sheet in a single layer and roast for 25-30 minutes, stirring halfway through, until tender and lightly caramelized at the edges.
3. Step 3: Meanwhile, warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
4. Step 4: Heat 1 1/2 cups drained black beans in a small saucepan over low heat until warmed through.
5. Step 5: Assemble tacos by dividing the roasted sweet potatoes and black beans evenly among the tortillas. Top each with 2 tbsp chopped fresh cilantro, 1 tbsp crumbled queso fresco, and a dollop of 1/2 cup sour cream or Greek yogurt.
6. Step 6: Serve immediately with lime wedges for squeezing over the tacos.