Caribbean-Style Black Bean and Sweet Potato Tacos

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-31 · Updated 2026-07-31

Soft corn tortillas filled with spiced black beans and roasted sweet potatoes, topped with a tangy lime crema and fresh cilantro. This Caribbean-inspired taco and burrito recipe (vegetarian), ready in about 45 minutes, pairs black beans (cooked), sweet potato (peeled and diced), 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.

Ingredients

• 1 1/2 cups black beans (cooked)
• 2 cups sweet potato (peeled and diced)
• 3 tbsp olive oil
• 1/2 tsp ground allspice
• 1/4 tsp ground cinnamon
• 1 tsp ground cumin
• 1 tsp salt
• 8 small corn tortillas
• 1/2 cup plain Greek yogurt
• 2 tbsp lime juice
• 1/4 cup fresh cilantro (chopped)
• 1/4 cup red onion (finely diced)
• 1 small jalapeño (seeded and minced)
• 1 tsp honey

Instructions

1. Step 1: Preheat oven to 400°F. Toss 2 cups peeled and diced sweet potato with 2 tbsp olive oil, 1/2 tsp ground allspice, 1/4 tsp ground cinnamon, 1 tsp ground cumin, and 1 tsp salt. Spread on a baking sheet and roast for 25-30 minutes until tender and caramelized.
2. Step 2: In a small bowl, mix 1/2 cup plain Greek yogurt with 2 tbsp lime juice, 1 tsp honey, and a pinch of salt to create a lime crema. Set aside.
3. Step 3: Warm 8 small corn tortillas on a dry skillet over medium heat for 30 seconds per side until pliable and slightly toasted.
4. Step 4: In a skillet over medium heat, warm 1/2 cup cooked black beans with 1 tbsp olive oil and 1/4 cup finely diced red onion and 1 small minced jalapeño, cooking for 3-4 minutes until heated through and fragrant.
5. Step 5: Assemble tacos by spooning black beans onto each tortilla, topping with roasted sweet potatoes, a drizzle of lime crema, and sprinkling 1/4 cup chopped fresh cilantro before serving.