This easy and flavorful recipe for Sweet Potato & Black Bean Tacos by Jamie Oliver is perfect for a quick, nutritious meal. Packed with creamy black beans, crispy sweet potatoes, and a zesty watermelon salsa, it’s a delicious vegetarian option that’s full of vibrant flavors and simple to make! (inspired by Jamie Oliver)

Ingredients Needed

2 spring onions
1 x 400g tin (14 oz) black beans
2 tsp Cajun seasoning
2 sweet potatoes (250g/8.8 oz each)
1 tbsp red wine vinegar
1 tbsp olive oil
4 regular flour tortillas
160g (5.6 oz) watermelon
½ bunch (15g/0.5 oz) coriander
½ fresh red chilli
1 lime
½ tbsp extra virgin olive oil
30g (1 oz) feta cheese

How To Make Jamie Oliver Sweet Potato & Black Bean Tacos

Prepare Spring Onions and Beans: Trim and slice the spring onions. Remove the air fryer shelf and scatter spring onions into the base. Add the black beans with half their liquid and stir in 1 tsp Cajun seasoning. Replace the shelf.
Cook Sweet Potatoes and Tortillas: Scrub and chop sweet potatoes into 3cm chunks. Place in the air fryer with 1 tbsp red wine vinegar, 1 tbsp olive oil, 1 tsp Cajun seasoning, and salt and pepper. Toss to coat. Cook at 180ºC (350ºF) for 30 minutes, shaking halfway. Add tortillas in the final 2 minutes to warm.
Make Watermelon Salsa: Dice the watermelon. Finely chop coriander stalks, red chilli, and squeeze in half the lime. Add extra virgin olive oil, season, and mix gently.
Assemble the Tacos: Remove the tortillas and sweet potatoes. Carefully take out the shelf. Roughly chop coriander leaves and mix most into the beans. Lightly mash beans to a chunky paste. Spoon onto tortillas, top with sweet potato and salsa, crumble over feta, and garnish with remaining coriander. Serve with lime wedges.

Why I Love This Recipe

These tacos are bright, bold, and full of texture. The sweet potato is golden and satisfying, the beans are hearty, and the watermelon salsa brings a juicy, zesty contrast. It’s my go-to meat-free dinner that always feels like a treat!

Recipe Tips

Use firm, unblemished sweet potatoes for best results
Adjust Cajun seasoning to your spice preference
Mash the beans slightly so they hold better in the tortilla
Warm tortillas just before serving for maximum flexibility
Dice watermelon fresh for the crispiest salsa

How To Store This Jamie Oliver Sweet Potato & Black Bean Tacos

At Room Temperature: Best served fresh. Store any leftovers promptly.
In the Fridge: Cool and store components separately in containers for up to 2 days.
Reheating: Reheat sweet potatoes and beans in air fryer or microwave. Assemble tacos fresh.

Nutrition Facts

Serving Size: 2 tacos

Calories: 614
Total Fat: 10.6g
Saturated Fat: 3.3g
Total Carbohydrate: 102.5g
Dietary Fiber: 20.3g
Sugars: 21.4g
Protein: 21.6g

Try More Jamie Oliver Recipes:

Jamie Oliver Sweet Potato & Black Bean Tacos

Course: Air Fryer Recipes, Dinner

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

614

kcal

Crispy roasted sweet potato, creamy beans, and a punchy watermelon salsa—these tacos are vibrant, fresh, and perfect for a fast, flavor-packed vegetarian dinner.

Ingredients

2 spring onions
1 tin black beans
2 tsp Cajun seasoning
2 sweet potatoes
1 tbsp red wine vinegar
1 tbsp olive oil
4 flour tortillas
160g watermelon
½ bunch coriander
½ red chilli
1 lime
½ tbsp extra virgin olive oil
30g feta cheese

Directions

Cook spring onions and beans with Cajun seasoning.
Air fry sweet potatoes with vinegar, oil, and seasoning.
Warm tortillas in final 2 minutes.
Dice watermelon and mix salsa ingredients.
Mash beans, assemble tacos with sweet potato, salsa, and feta.
Garnish with coriander, serve with lime wedges.