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–+ servings

Black Bean and Sweet Potato Tacos with Pineapple Salsa

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Course Main Course
Cuisine Mexican
Servings 100 people
Calories 357 kcal

Ingredients
  

For the Taco Filling:

  • 18 cups medium sweet potatoes diced
  • 1¼ cups olive oil
  • 12 cups yellow onion diced
  • ⅓ garlic minced
  • 2 #10 cans black beans drained and rinsed
  • ½ cup ground cumin
  • ½ cup smoked paprika
  • Salt & pepper to taste 

For the Pineapple Salsa: 

  • 2 #10 cans pineapple diced
  • 6 cups red onions finely chopped
  • 10 jalapeños minced (optional)
  • 2 cups fresh squeezed lime juice
  • 3 cups fresh cilantro chopped
  • Salt to taste 

For Assembly: 

  • 200 small corn tortillas
  • Optional toppings: avocado slices, shredded lettuce, or Greek yogurt 

Instructions
 

Cook the Potatoes:

  • Boil diced sweet potatoes until fork-tender (about 7–10 minutes). 
  • Sauté in a skillet with olive oil until golden and crispy. 

Prepare the Filling: 

  • Add onion and garlic to the skillet with potatoes. Cook until softened. 
  • Stir in black beans, cumin, paprika, salt, and pepper. Cook for 5-6 minutes. 

Make the Pineapple Salsa: 

  • Combine chopped pineapple, red onion, jalapeño, lime juice, cilantro, and salt in a bowl.
  • Mix well and chill until ready to serve. 

Warm the Tortillas: 

  • Heat tortillas in a dry skillet or microwave until soft and pliable. 
  • Spoon the potato-black bean mixture into tortillas and top with salsa. 

Nutrition

Serving: 1eachCalories: 357kcalCarbohydrates: 70gProtein: 12.1gFat: 4.4gSaturated Fat: 0.6gSodium: 460mgPotassium: 1112mgFiber: 15.5gSugar: 22.5gCalcium: 119mgIron: 4mg
Recipe Source:
Canned Product Foodservice Fruit
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