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

By AislePrompt Editorial · Published 2026-06-01 · Updated 2026-06-01

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 taco and burrito recipe (vegetarian), ready in about 35 minutes, pairs sweet potato, peeled and diced 1/2 inch, black beans, rinsed and drained, and olive oil for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" 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 diced 1/2 inch
• 1 cup black beans, rinsed and drained
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 8 small corn tortillas
• 1 cup pineapple, finely diced
• 1/4 cup red onion, finely chopped
• 2 tbsp fresh cilantro, chopped
• 1 tbsp lime juice
• 1 small jalapeño, seeded and minced
• 1/4 cup (optional) sour cream or vegan yogurt

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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.