Jerk Spiced Sweet Potato and Black Bean Tacos

Name: Jerk Spiced Sweet Potato and Black Bean Tacos
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Caribbean
Ingredients: 2 medium (about 1 lb) (450 g) medium sweet potatoes, skin on, scrubbed, cut lengthwise into ½-inch (1.3 cm) thick wedges; 3 tablespoons (45 ml) olive oil; 1½ teaspoons (3 g) ground allspice; 1 teaspoon (1 g) dried thyme; ½ medium pepper (15 g) scotch bonnet pepper or habanero, fresh, seeded, minced (or ¼ teaspoon cayenne if unavailable); 2 cloves (6 g) garlic cloves, minced; 1 tablespoon (8 g) fresh ginger, minced; 1 can (15 oz) (425 g) canned black beans, drained and rinsed, drained and rinsed; 3 tablespoons (45 ml) fresh lime juice; ¾ teaspoon (1½ g) ground cumin; to taste kosher salt; to taste freshly ground black pepper; 8 tortillas (6-inch) (8 tortillas) corn tortillas, warmed; ½ cup (120 ml) unsweetened coconut cream or cashew cream; 2 tablespoons (30 ml) fresh lime juice (for crema); to taste kosher salt (for crema); ½ medium (75 g) red onion, thinly sliced, thinly sliced into rings; 3 tablespoons (45 ml) lime juice or white vinegar (for pickled onions); ½ teaspoon (3 g) kosher salt (for pickling); ½ cup lightly packed (15 g) fresh cilantro, roughly chopped; 1 medium (150 g) ripe avocado, sliced (optional); 4 radishes (80 g) radishes, thinly sliced, thinly sliced (optional)

From the MyKitchenBank Kitchen

Crispy roasted sweet potato wedges and seasoned black beans with authentic jerk spices—allspice, thyme, and scotch bonnet heat—tucked into warm tortillas and topped with lime crema, pickled red onions, and fresh cilantro. A vibrant Caribbean-Mexican fusion that's vegan and naturally satisfying.

Prep: 20 min
Cook: 35 min
Wait: 15 min
Total: 1 hr 10 min
Makes: 8 tacos

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Ingredients

4 servings

For the tacos
2 medium (about 1 lb) (450 g) medium sweet potatoes, skin on, scrubbed, cut lengthwise into ½-inch (1.3 cm) thick wedges
3 tablespoons (45 ml) olive oil
1½ teaspoons (3 g) ground allspice
1 teaspoon (1 g) dried thyme
½ medium pepper (15 g) scotch bonnet pepper or habanero, fresh, seeded, minced (or ¼ teaspoon cayenne if unavailable)
2 cloves (6 g) garlic cloves, minced
1 tablespoon (8 g) fresh ginger, minced
1 can (15 oz) (425 g) canned black beans, drained and rinsed, drained and rinsed
3 tablespoons (45 ml) fresh lime juice
¾ teaspoon (1.5 g) ground cumin
to taste kosher salt
to taste freshly ground black pepper
For serving
8 tortillas (6-inch) (8 tortillas) corn tortillas, warmed
½ cup (120 ml) unsweetened coconut cream or cashew cream
2 tablespoons (30 ml) fresh lime juice (for crema)
to taste kosher salt (for crema)
½ medium (75 g) red onion, thinly sliced, thinly sliced into rings
3 tablespoons (45 ml) lime juice or white vinegar (for pickled onions)
½ teaspoon (3 g) kosher salt (for pickling)
½ cup lightly packed (15 g) fresh cilantro, roughly chopped
1 medium (150 g) ripe avocado, sliced (optional)
4 radishes (80 g) radishes, thinly sliced, thinly sliced (optional)

Equipment (7)

Two large baking sheets with parchment paper
Small bowl for jerk spice blend
Medium bowl for black beans
Small bowl for lime crema
Shallow bowl for pickled onions
Sharp knife and cutting board
Large spoon or tongs

Steps

Before you start

Preheat oven to 425°F (220°C)
Have all spices measured and ready—jerk seasoning comes together quickly
Line two baking sheets with parchment paper
Prepare the pickled onions at least 15 minutes before serving

1
Pickle the onions
- In a shallow bowl, combine the sliced red onion with 3 tablespoons lime juice (or white vinegar) and ½ teaspoon kosher salt.
- Toss gently to coat.
- Set aside at room temperature—the onions will soften and develop a tangy flavor as you prepare the rest of the tacos.
- They're ready to use in 15 minutes but taste even better if left longer.
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Ready when: Onions are pliable and taste tangy, not raw
Tip: Pickling starts immediately—begin this step first so the onions are ready by the time the tacos are assembled
2
Prepare the jerk spice blend
- In a small bowl, whisk together 1½ teaspoons ground allspice, 1 teaspoon dried thyme, 1 minced garlic clove, 1 tablespoon minced fresh ginger, ½ minced scotch bonnet pepper (or ¼ teaspoon cayenne), ¾ teaspoon ground cumin, and a pinch of salt and black pepper.
- You should have a fragrant, slightly wet paste.
- Set aside.
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Ready when: All spices are combined into a paste
Tip: If you prefer less heat, reduce the scotch bonnet to ¼ pepper or omit it entirely in favor of ¼ teaspoon cayenne
3
Toss and roast sweet potatoesOven 425°F / 220°C
- On a cutting board, arrange the 2 medium sweet potato wedges (about 1 lb total).
- Drizzle with 2 tablespoons olive oil, season with ½ teaspoon salt and a few grinds of black pepper.
- Toss to coat.
- Spread on one prepared baking sheet in a single layer, cut-side down.
- Roast at 425°F (220°C) for 18–20 minutes until the edges are caramelized and a fork pierces the flesh easily.
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Ready when: Edges are golden and slightly crispy; interior is fork-tender
Tip: Cut wedges to a uniform thickness so they cook evenly; thinner edges caramelize while interiors stay creamy
4
Season and roast black beansOven 425°F / 220°C
- In a medium bowl, combine the drained and rinsed black beans, the prepared jerk spice paste, 1 tablespoon olive oil, and 1 tablespoon fresh lime juice.
- Toss until the beans are evenly coated.
- Spread onto the second baking sheet.
- Roast at 425°F (220°C) for 12–15 minutes, stirring halfway through, until the beans are hot and edges begin to crisp.
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Ready when: Beans are hot throughout and some edges are slightly dried and golden
Tip: Roasting the beans intensifies the jerk spices and gives them a slightly crispy exterior that contrasts with the creamy interior
5
Make the lime crema
- In a small bowl, whisk together ½ cup unsweetened coconut cream (or cashew cream) and 2 tablespoons fresh lime juice.
- Season with a small pinch of salt.
- Stir until smooth and pourable.
- If too thick, thin with 1–2 tablespoons water.
- Set aside.
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Ready when: Crema is smooth, pourable, and bright lime-colored
Tip: If using canned coconut cream, shake the can first—the thick part settles at the bottom and is best for this recipe
6
Warm the tortillas
- While the beans and potatoes finish roasting, warm the corn tortillas.
- Heat a dry skillet over medium-high heat.
- Place one tortilla on the hot skillet for about 10–15 seconds per side until it's soft and pliable with light brown speckles.
- Stack warmed tortillas on a clean kitchen towel and fold to keep warm.
- This takes about 1–2 minutes total.
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Ready when: Tortillas are soft, pliable, and warm with light tan speckles
Tip: Warming tortillas makes them less likely to tear and vastly improves their flavor and texture
7
Assemble the tacos
- Lay out a warm tortilla on a clean surface.
- Drizzle with about 1 tablespoon of the lime crema down the center.
- Add 3–4 roasted sweet potato wedges, then a heaping spoonful of jerk-seasoned black beans.
- Top with a small handful of the pickled red onions and a pinch of chopped cilantro.
- Add sliced avocado or radish if using.
- Repeat with remaining tortillas and fillings.
- Serve immediately with extra lime crema on the side.
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Ready when: All 8 tacos are filled and ready to eat
Tip: Don't overfill—the sweet potatoes are sturdy, but too many toppings will make the tortilla tear. Less is more for structural integrity

Good to know

Tips

Jerk seasoning is built on warm, peppery spices and high heat. Don't skip the roasting step for the beans—it concentrates flavor and adds texture.
Lime crema cools as it sits; if it thickens too much while you assemble, whisk in a splash of water to loosen it.
Sweet potato wedges hold their shape better than cubes and deliver a beautiful contrast of crispy edges and creamy interior.
Pickled red onions add brightness and acid that balances the warm, savory jerk spices. Don't skip them.

Make ahead

The jerk spice blend can be made up to 2 days ahead and stored in an airtight container in the refrigerator. The pickled red onions keep for up to 5 days refrigerated. You can roast the sweet potatoes and beans up to 4 hours ahead and reheat gently in a 350°F (175°C) oven for 5–8 minutes before assembling.

Storage & reheating

Leftovers are best eaten immediately or within a few hours, as the tortillas soften. Store roasted components separately in airtight containers in the refrigerator for up to 3 days. To reheat, warm beans and sweet potatoes gently on a skillet over medium-low heat or in a 350°F oven for 5–8 minutes. Warm tortillas just before eating. Do not freeze the assembled tacos.

Substitutions

scotch bonnet pepper or habanero, fresh → ¼ teaspoon cayenne pepper or ½ jalapeño, minced. Scotch bonnets are fiery and fruity. If unavailable or too hot, cayenne provides heat without the fruity notes but is easier to find. Jalapeño is milder and more grassy.
unsweetened coconut cream or cashew cream → Cashew cream or soy-based creamer. Unsweetened coconut cream is traditional, but cashew cream (soaked cashews blended with water) or store-bought non-dairy creamer offer neutral flavor and smooth texture.
corn tortillas → Flour tortillas or lettuce wraps. Flour tortillas work but are less traditional in Caribbean cuisine. Butter lettuce leaves offer a low-carb, gluten-free alternative.
canned black beans, drained and rinsed → Chickpeas or pinto beans. Black beans are classic but chickpeas or pinto beans roast beautifully and absorb the jerk spices well. Drain and rinse canned beans the same way.