Roasted Sweet Potato Tacos

With Caramelized Pineapple Chipotle

Sweet and juicy pineapple will sizzle and brown to become the star of these summer tacos since my love for tacos remains unchanged, and these tacos are as delicious as ever.

This hearty taco recipe features spicy roasted sweet potatoes, black beans for protein, and a pretty spectacular caramelized pineapple chipotle.

Once caramelized, you’ll pile it high on corn tortillas alongside tender roasted sweet potato, cilantro black beans, and crunchy slaw and you have a well-balanced fall dinner!

I’ve made these several times now and there are never any leftovers. Yum!

The result is a 30-minute lunch or dinner that’s both satisfying, savory and sweet, and seriously healthy.

Sweet Potato & Caramelized Pineapple Chipotle Tacos

Nicole Kearsley
Taco Tuesday will never be the same after tasting these. Caramelized pineapples, spicy roasted sweet potatoes, cilantro beans, chipotle ranch and crunchy slaw redefines the definition of tacos.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine Mexican, Vegan
Servings 2


  • 1 Sweet Potato
  • 2 teaspoon Chipotle Chili Powder
  • 1 Lime
  • 4 ounces Shredded Cabbage
  • 1 tablespoon Vinegar I use champagne vinegar
  • 8 ounces Pineapple
  • 1/4 cup Vegan Ranch chicago diner recipe
  • Flour Tortillas
  • 1 can Black Beans 3/4 cup dry
  • Fresh Cilantro chopped


  • Preheat oven to 450°F. Cut the sweet potato into 1/2 inch cubes. Toss with 1.5 tsp chipotle powder, 1 tbsp vegetable oil, and a pinch of salt and pepper. Roast until brown and crispy, about 13 to 15 minutes.
  • Halve the lime. Toss the shredded cabbage with the juice from half the lime, vinegar, and a pinch of salt.
  • Combine the ranch dressing with a pinch of the remaining chipotle spice. Season with salt to taste.
  • Dice the pineapple into 1/4 inch pieces. Saute over medium-high heat with 2 tsp vegetable oil until browned in places, about 5 to 7 minutes. Set aside.
  • Return skillet to medium heat. Add the drained and rinsed black beans to the skillet with 1/4 cup water. Bring to a simmer, and add half the chopped cilantro, juice from the remaining lime half, and a pinch of salt. Cook until heated through, about 5 minutes.
  • Warm tortillas. Layer each tortilla with roasted sweet potatoes, cilantro beans, and coleslaw. Top with the caramelized pineapple and remaining cilantro. Drizzle with chipotle ranch.


MAKE IT GLUTEN-FREE: Make sure your tortillas are 100 percent corn/certified gluten free.
*STORAGE: Leftover taco components should keep well for a few days. Store them individually in the fridge, covered.
**SERVING: This recipe yields 25 grams of protein for each serving
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