Spiced Sweet Potato and Black Bean Tacos with Charred Pineapple Salsa

Name: Spiced Sweet Potato and Black Bean Tacos with Charred Pineapple Salsa
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 450 g sweet potato, peeled and cut into 1/2-inch cubes; 240 g canned black beans, drained and rinsed; 1 tbsp olive oil; 1 tsp smoked paprika; 1 tsp ground cumin; 1/2 tsp chili powder; 1/4 tsp ground cinnamon; 1/2 tsp kosher salt; 4 small corn tortillas (about 15 cm diameter); 150 g fresh pineapple chunks; 1 small red onion, finely diced (about 75 g); 1 jalapeño, seeded and finely chopped; 15 g fresh cilantro leaves, chopped; 1 lime, juiced; 2 tbsp honey; 60 g crumbled queso fresco; 60 g shredded green cabbage; 2 tbsp plain Greek yogurt

These tacos balance smoky, spiced sweet potatoes and black beans with a bright charred pineapple salsa for a sweet-savory lunchbox meal that shines served cold or reheated.

Prep20 minCook25 minTotal45 minServes4Difficultymedium

Method

How to make it

01
Preheat oven to 220°C (425°F). Toss sweet potato cubes with olive oil, smoked paprika, cumin, chili powder, cinnamon, and salt until evenly coated.
02
Spread sweet potatoes in a single layer on a baking sheet lined with parchment paper. Roast until tender and slightly caramelized, about 20-25 minutes, stirring once halfway through.
03
While sweet potatoes roast, heat a dry cast iron skillet or heavy pan over medium-high heat. Add pineapple chunks and cook without stirring until they develop dark char marks, about 3-4 minutes per side. Remove from pan and chop roughly.
04
In a medium bowl, combine charred pineapple, red onion, jalapeño, cilantro, lime juice, and honey. Stir gently to make the salsa and set aside.
05
Warm corn tortillas in a dry skillet or microwave until pliable, about 20 seconds per side.
06
Assemble tacos by layering shredded cabbage, roasted sweet potatoes, black beans, and a spoonful of pineapple salsa on each tortilla.
07
Top with crumbled queso fresco and a dollop of Greek yogurt before serving or packing for lunch.

From the editor

Cooking tips

Roast sweet potatoes at high heat for caramelization without drying out; tossing once midway helps even browning.
Char pineapple in a hot dry pan for a few minutes without stirring to develop smoky sweet notes that brighten the salsa.
Use corn tortillas for authentic texture and flavor; warming them makes folding easier and prevents cracking.
Make the salsa up to 24 hours ahead to deepen the flavors—store covered in the fridge and bring to room temperature before serving.

Published August 21, 2026