Tiki-Inspired Sweet Potato and Black Bean Tacos

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 latin american-inspired mexican (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.

Prep: 10 min Cook: 30 min Serves 4 Latin American cuisine 320 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Tiki-Inspired Sweet Potato and Black Bean Tacos take to make?

Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Tiki-Inspired Sweet Potato and Black Bean Tacos?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Tiki-Inspired Sweet Potato and Black Bean Tacos?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Tiki-Inspired Sweet Potato and Black Bean Tacos for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Tiki-Inspired Sweet Potato and Black Bean Tacos vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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