Caribbean Jerk-Spiced Sweet Potato and Black Bean Tacos

By AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Soft corn tortillas filled with smoky jerk-spiced roasted sweet potatoes and hearty black beans, topped with fresh pineapple salsa for a tropical twist. This Caribbean-inspired taco and burrito recipe (vegetarian), ready in about 45 minutes, pairs sweet potatoes, black beans, olive oil 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.

Prep: 15 min Cook: 30 min Serves 4 Caribbean cuisine 320 cal/serving

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Ingredients

2 medium, peeled and diced into 1/2-inch cubes sweet potatoes
1 can (15 oz), drained and rinsed black beans
2 tbsp olive oil
2 tbsp jerk seasoning
8 small corn tortillas
1 cup, diced fresh pineapple
1/4 cup, finely chopped red onion
2 tbsp, chopped fresh cilantro
2 tbsp lime juice
1/2 tsp salt
1 medium, sliced for topping avocado

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Instructions

Step 1: Preheat oven to 425°F. Toss 2 medium peeled and diced sweet potatoes with 2 tbsp olive oil and 2 tbsp jerk seasoning until evenly coated. Spread on a baking sheet in a single layer and roast for 25 minutes, stirring halfway, until tender and slightly charred.
Step 2: While sweet potatoes roast, combine 1 cup diced fresh pineapple, 1/4 cup finely chopped red onion, 2 tbsp chopped fresh cilantro, 2 tbsp lime juice, and 1/2 tsp salt in a small bowl to make pineapple salsa. Set aside.
Step 3: Warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable and slightly toasted.
Step 4: Heat 1 cup drained and rinsed black beans in a small saucepan over low heat until heated through.
Step 5: Assemble tacos by spooning roasted jerk sweet potatoes and warm black beans onto each tortilla. Top with pineapple salsa and slices from 1 medium avocado. Serve immediately for a fresh and spicy Caribbean-inspired meal.