Caribbean-Inspired Sweet Potato and Black Bean Tacos

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-28 · Updated 2026-07-28

Warm corn tortillas filled with spiced roasted sweet potatoes and black beans, topped with tangy slaw for a vibrant Caribbean taco experience. This caribbean-inspired tacos & burritos (vegetarian) ready in about 40 minutes pairs canned black beans, drained and rinsed, 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 cups medium sweet potatoes, peeled and diced into 1/2-inch cubes
• 1 cup canned black beans, drained and rinsed
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 8 small corn tortillas
• 1 cup red cabbage, thinly sliced
• 2 tbsp fresh lime juice
• 2 tbsp mayonnaise
• 1 tsp honey
• 1/4 cup chopped cilantro
• 1 small jalapeño, seeded and minced

Instructions

1. Step 1: Preheat oven to 425°F. In a large bowl, toss 2 cups diced sweet potatoes with 2 tbsp olive oil, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper until evenly coated. Spread on a baking sheet in a single layer.
2. Step 2: Roast sweet potatoes for 25 minutes until tender and edges are caramelized, stirring halfway through.
3. Step 3: While sweet potatoes roast, prepare slaw by mixing 1 cup thinly sliced red cabbage, 2 tbsp fresh lime juice, 2 tbsp mayonnaise, 1 tsp honey, 1/4 cup chopped cilantro, and 1 small minced jalapeño in a bowl. Refrigerate until ready to use.
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 roasted sweet potatoes and 1 cup drained black beans evenly among the tortillas. Top each with a generous spoonful of the prepared slaw and additional chopped cilantro if desired.