Spiced Tiki-Inspired Sweet Potato and Black Bean Tacos

By AislePrompt Editorial · Published 2026-07-03 · Updated 2026-07-03

Warm roasted sweet potatoes and smoky black beans spiced with island-inspired seasonings, served in soft corn tortillas with a tangy pineapple salsa. This Latin American-inspired taco and burrito recipe (vegetarian), ready in about 45 minutes, pairs sweet potatoes, black beans, drained and rinsed, 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 medium (about 1 lb), peeled and diced into 1/2-inch cubes sweet potatoes
• 1 can (15 oz) black beans, drained and rinsed
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp chili powder
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp freshly ground black pepper
• 8 small corn tortillas
• 1/2 cup fresh pineapple, finely diced
• 1/4 cup red onion, finely chopped
• 2 tbsp fresh cilantro, chopped
• 1 tbsp fresh lime juice
• 1 small jalapeño, seeded and minced
• 1/4 cup, for topping (optional) Greek yogurt or sour cream

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Instructions

1. Step 1: Preheat oven to 425°F. Toss 2 medium peeled and diced sweet potatoes with 2 tbsp olive oil, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp chili powder, 1 tsp salt, and 1/2 tsp freshly ground black pepper until evenly coated.
2. Step 2: Spread the sweet potatoes in a single layer on a baking sheet and roast for 25-30 minutes, stirring halfway through, until tender and slightly caramelized at the edges.
3. Step 3: While the sweet potatoes roast, prepare the pineapple salsa by combining 1/2 cup finely diced fresh pineapple, 1/4 cup finely chopped red onion, 2 tbsp chopped fresh cilantro, 1 minced small jalapeño (seeded), and 1 tbsp fresh lime juice in a bowl. Mix gently and set aside.
4. Step 4: Warm 8 small corn tortillas in a dry skillet over medium heat for about 30 seconds per side until pliable.
5. Step 5: In a saucepan, heat the drained and rinsed 15 oz can of black beans over medium heat until warmed through, seasoning with a pinch of salt if desired.
6. Step 6: To assemble, spoon roasted sweet potatoes and black beans evenly onto each tortilla, top with 2 tbsp pineapple salsa, and a dollop of 1/4 cup Greek yogurt or sour cream if using.
7. Step 7: Serve immediately as a vibrant, plant-forward tiki-inspired taco meal.