Caribbean-Inspired Spiced Sweet Potato and Black Bean Tacos
Warm corn tortillas filled with roasted sweet potatoes tossed in Caribbean spices, black beans, and fresh mango salsa for a vibrant vegetarian taco. This caribbean-inspired tacos & burritos (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
Instructions
- 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.
- 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.
- 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.
- Step 4: Warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Caribbean-Inspired Spiced Sweet Potato and Black Bean Tacos take to make?
Total time is about 45 minutes (15 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 Caribbean-Inspired 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 Caribbean-Inspired 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 Caribbean-Inspired 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 Caribbean-Inspired 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.
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