Tiki-Inspired Sweet Potato and Black Bean Tacos

By AislePrompt Editorial · Published 2026-05-22 · Updated 2026-05-22

Roasted sweet potatoes and smoky black beans wrapped in warm corn tortillas topped with a zesty pineapple salsa for a vibrant vegetarian taco experience. This Mexican recipe (vegetarian), ready in about 40 minutes, pairs sweet potato, peeled and cubed, olive oil, smoked paprika 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 sweet potato, peeled and cubed
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp salt
• 1 can (15 oz) black beans, drained and rinsed
• 8 corn tortillas
• 1/2 cup fresh pineapple, diced
• 1/4 cup red onion, finely chopped
• 2 tbsp fresh cilantro, chopped
• 1 tbsp lime juice
• 1 tsp jalapeño, minced
• 1/4 cup (optional) sour cream

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 425°F. Toss 2 cups peeled and cubed sweet potato with 2 tbsp olive oil, 1 tsp smoked paprika, 1 tsp ground cumin, and 1 tsp salt. Spread on a baking sheet and roast for 25-30 minutes until tender and edges are caramelized.
2. Step 2: While the sweet potatoes roast, heat 1 can (15 oz) drained and rinsed black beans in a small saucepan over medium heat for 5 minutes until warmed through.
3. Step 3: In a small bowl, mix 1/2 cup diced fresh pineapple, 1/4 cup finely chopped red onion, 2 tbsp chopped fresh cilantro, 1 tbsp lime juice, and 1 tsp minced jalapeño to make pineapple salsa.
4. Step 4: Warm 8 corn tortillas in a dry skillet over medium heat for 30 seconds on each side until pliable. Fill each tortilla with roasted sweet potatoes and black beans, then top with pineapple salsa. Add 1 tbsp sour cream per taco if desired. Serve immediately.