Cuban Black Bean and Sweet Potato Tacos with Candied Plantains

A plate of Cuban seasoned tacos filled with sweet potatoes, black beans, shredded cabbage and avocado sauce.

4.67 from 3 votes

Cuban Black Bean and Sweet Potato Tacos with Candied Plantains

Easy tacos of black beans seasoned with Cuban spices and lime and roasted diced sweet potatoes tucked into soft tacos. They're topped with shredded cabbage, radish slices and salsa verde or avocado salsa.

Prep Time15

Cook Time15

Total Time30

Course: Vegetarian Main Dish

Cuisine: Caribbean, Cuban

Keyword: sweet potato and black bean tacos

Servings:

Calories: 288.7kcal

Author: Susan Pridmore

Ingredients

Spicy Black Beans and Sweet Potato Filling

2 large sweet potatoes, peeled and diced into ½-inch chunks
3 tablespoons extra virgin olive oil divided
4 teaspoons Chipotle Spice Rub or your favorite Mexican spice mix or chili powder.
½ large white onion, finely diced
1 can black beans or 1 ½ cups cooked from dried
1 teaspoon lime juice
½ teaspoon kosher salt, or to taste

Tortillas and Garnishes

8 tortillas either wheat or corn is fine
1 cup shredded cabbage
½ cup crumbled queso fresco
¼ cup thinly sliced radishes
½ cup salsa verde

Candied Plantains

2 plantains
2 tablespoons coconut oil
2 tablespoons brown sugar

Instructions

Spicy Black Beans and Sweet Potato Filling

Preheat the oven to 425˚F and line a large baking sheet with parchment paper.
Toss the diced sweet potato in 2 tablespoons olive oil and 1 tablespoon Chipotle Spice Rub. Arrange in a single layer on the lined baking sheet, and roast for 15 minutes or until tender.
Alternatively, air fry at 400˚F for 8 minutes, or until tender.
Heat up 1 tablespoon olive oil in a large skillet over medium heat, and add the diced onion. Sauté for 5 minutes or until slightly tender, and turn up the stove to medium-high heat. Add the beans and ½ teaspoon (or more, to your own taste) Chipotle Spice Rub (or other spice mix to your preference).
Sauté for 5 minutes until fragrant and add the roasted sweet potato cubes, a squeeze of lime, and salt. Toss and cook for an additional 2 - 3 minutes.
Warm the tortillas in the microwave oven for 15 seconds to make them pliable. Then, stuff the warm tortillas with the black bean mixture.
Add the grated cabbage, cheese, and sliced radishes. Top with salsa verde.
Serve warm with candied plantains.

Candied Plantains

Peel, halve (across their width), and quarter the plantains.
Melt the coconut oil in a small pan over medium-low heat. Add 1 tablespoon of brown sugar and the quartered plantains.
Cook until they begin to soften, turning every several minutes.
Add the remaining tablespoon of brown sugar. Cook the plantains, turning only when completely caramelized, until very soft.
They should still be easy to remove from the pan, but be very soft.

Notes

The nutrition information is only for the Cuban black bean and sweet potato tacos, and the listed garnishes.

Nutrition