Jerk Sweet Potato & Black Bean Tacos
- Preperation Time: 20 minutes
- Cook Time: 30 minutes
- Servings: Makes 8 tacos, serves 4
About this recipe
Jerk Sweet Potato and Black Bean Tacos – Colourful Caribbean Vegetarian Tacos
These Jerk Sweet Potato and Black Bean Tacos are colourful, filling and bursting with Caribbean-inspired flavour. Roasted sweet potato is tossed in jerk sauce and paired with black beans, crunchy slaw, lime and fresh herbs for a vibrant vegetarian meal.
The sweetness of the potato balances beautifully with the jerk spices, while the black beans add protein and texture. These tacos are perfect for casual dinners, lunch ideas or sharing platters.
Chef’s Tips
Roast the sweet potato until the edges caramelise, as this gives the tacos more flavour. Keep the slaw fresh and crunchy by mixing it just before serving. A drizzle of extra jerk sauce over the top works brilliantly.
Best Jerk Centre Sauce to Use
Taste From the Ancestors — mild enough for everyone, with loads of flavour. Use Badman Sauce for a fiery taco night.
Instructions
- Preheat the oven to 200°C.
Toss the sweet potato with jerk sauce, olive oil and smoked paprika. - Spread onto a baking tray and roast for 25 to 30 minutes until tender and caramelised.
- Warm the black beans in a small pan with a spoon of water and a pinch of salt.
- Mix the slaw ingredients together in a bowl.
Warm the tortillas in a dry pan. - Fill each tortilla with sweet potato, black beans, slaw and avocado.
- Finish with coriander and lime juice before serving.
Ingredients
2 large sweet potatoes, peeled and diced
2 tablespoons Jerk Centre Taste From the Ancestors
1 tablespoon olive oil
1 teaspoon smoked paprika
1 tin black beans, drained
8 small tortillas
1 avocado, sliced
1 lime, cut into wedges
Fresh coriander to garnish
For the slaw:
¼ red cabbage, finely sliced
1 carrot, grated
2 spring onions, sliced
Juice of 1 lime
1 tablespoon olive oil
Salt and black pepper
Sauce Used
- Taste from the Ancestors
- Mild Jerk Sauce
