Caribbean-Inspired Spiced Sweet Potato and Black Bean Tacos

By AislePrompt Editorial · Published 2026-05-22 · Updated 2026-05-22

Warm corn tortillas filled with roasted sweet potatoes tossed in Caribbean spices, black beans, and fresh mango salsa for a vibrant vegetarian taco. This Mexican recipe (vegetarian), ready in about 45 minutes, pairs olive oil, ground cumin, ground allspice 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 3 cups) sweet potatoes, peeled and diced into 1/2-inch cubes
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp ground allspice
• 1 tsp smoked paprika
• 3/4 tsp salt
• 1 can (15 oz) black beans, drained and rinsed
• 8 small corn tortillas
• 1 medium ripe mango, diced
• 1/2 red bell pepper, finely diced
• 1/4 cup red onion, finely diced
• 1/4 cup fresh cilantro, chopped
• 1 tbsp lime juice
• 1/4 tsp salt for salsa

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 3 cups diced sweet potatoes with 2 tbsp olive oil, 1 tsp ground cumin, 1/2 tsp ground allspice, 1 tsp smoked paprika, and 3/4 tsp salt 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 caramelized on the edges.
3. Step 3: While the sweet potatoes roast, prepare the mango salsa by combining 1 medium diced mango, 1/2 diced red bell pepper, 1/4 cup finely diced red onion, 1/4 cup chopped fresh cilantro, 1 tbsp lime juice, and 1/4 tsp salt in a bowl. Mix well and set aside.
4. Step 4: Warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
5. Step 5: Assemble tacos by dividing the roasted sweet potatoes and 1 can (15 oz) drained and rinsed black beans evenly among the tortillas, then topping with mango salsa before serving.