Tiki-Inspired Sweet Potato and Black Bean Tacos with Pineapple Salsa

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Soft corn tortillas filled with spiced roasted sweet potatoes and black beans, topped with a fresh, tangy pineapple salsa reminiscent of island flavors. This latin american-inspired tacos & burritos (vegetarian) ready in about 35 minutes blends sweet potato, peeled and diced 1/2 inch, black beans, rinsed and drained, olive oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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: 25 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 diced sweet potato with 2 tbsp olive oil, 1 tsp ground cumin, 1/2 tsp smoked paprika, and 1/2 tsp salt until evenly coated. Spread on a baking sheet in a single layer and roast for 20-25 minutes until tender and edges are slightly crisp.
  2. Step 2: While sweet potatoes roast, prepare pineapple salsa by combining 1 cup finely diced pineapple, 1/4 cup finely chopped red onion, 2 tbsp chopped fresh cilantro, 1 tbsp lime juice, and 1 small minced jalapeño in a bowl. Mix well and set aside.
  3. Step 3: Warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
  4. Step 4: In a bowl, combine roasted sweet potatoes with 1 cup rinsed and drained black beans. Spoon the mixture evenly onto warmed tortillas, top each with 2 tbsp pineapple salsa, and drizzle with 1/4 cup sour cream or vegan yogurt if desired. Serve immediately.

Equipment for this recipe

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Frequently asked questions

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

Total time is about 35 minutes (10 min prep + 25 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

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

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

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

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 with Pineapple Salsa 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 with Pineapple Salsa 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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