Tiki-Style Spiced Sweet Potato and Black Bean Tacos

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

Roasted sweet potatoes tossed in island-inspired spices paired with black beans, served in warm corn tortillas and topped with fresh mango salsa. This Caribbean taco and burrito recipe (vegetarian), ready in about 45 minutes, pairs sweet potatoes, olive oil, and ground cumin 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 medium sweet potatoes, peeled and diced into 1/2-inch cubes
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp ground coriander
• 1 tsp salt
• 1 can (15 oz) black beans, drained and rinsed
• 8 small corn tortillas
• 1 small ripe mango, diced
• 1/4 cup red onion, finely chopped
• 2 tbsp chopped fresh cilantro
• 1 tbsp fresh lime juice
• 1 small jalapeño, seeded and minced
• 1/4 tsp salt for salsa

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 medium diced sweet potatoes with 2 tbsp olive oil, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp ground coriander, and 1 tsp salt until evenly coated. Spread on a baking sheet and roast for 25 minutes, tossing halfway, until tender and golden.
2. Step 2: While potatoes roast, prepare mango salsa by combining 1 small diced ripe mango, 1/4 cup finely chopped red onion, 2 tbsp chopped fresh cilantro, 1 tbsp fresh lime juice, 1 small minced jalapeño, and 1/4 tsp salt in a bowl. Mix gently 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 and lightly toasted.
4. Step 4: Heat 1/2 cup drained and rinsed black beans in a small saucepan over low heat until warmed through, about 3 minutes.
5. Step 5: Assemble each taco by layering roasted sweet potatoes, warm black beans, and a generous spoonful of mango salsa. Serve immediately.