Name: Black Bean Sweet Potato Tacos Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 1 ½ pounds sweet potatoes (about 6 cups), cut into ½” cubes; 4 Tablespoons olive oil (divided); 1 teaspoon ground cumin; 1 teaspoon paprika; 1 teaspoon garlic powder; ½ teaspoon onion powder; ¼ teaspoon ground coriander; 1 teaspoon sea salt; ¼ teaspoon pepper; 1 ½ cups green pepper (2 medium peppers), cut into 1″ pieces; 1 cup red pepper (1 medium pepper), cut into 1” pieces; 14.5 ounces black beans (rinsed and drained); ½ cup frozen yellow corn (thawed and drained); 3 Tablespoons honey; 3 Tablespoons lime juice; 3 Tablespoons fresh cilantro chopped; Corn or flour tortillas; Guacamole, salsa, sour cream, cheese, etc.

Jump to Recipe· 4.5 from 42 reviews

If you’re on the hunt for a hearty, flavorful, and downright comforting meal, this Black Bean Sweet Potato Tacos Recipe is going to be your new go-to. The blend of roasted sweet potatoes, tender black beans, and vibrant bell peppers coated in a slightly sweet honey-lime cilantro sauce makes every bite feel like a little fiesta in your mouth. Whether you’re cooking for a family dinner or meal prepping for the week, this recipe hits that perfect balance between wholesome and delicious — and I can’t wait to walk you through how to make it!

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Why This Recipe Works

Balanced Flavors: The mix of smoky spices and a sweet-tart honey-lime sauce brings every ingredient to life without overpowering the others.
Simple Yet Satisfying: It’s packed with plant-based protein and complex carbs, making it filling enough for a main meal.
Versatility: You can customize veggies, spice levels, and toppings to suit your tastes and pantry.
Easy Prep and Kid-friendly: Minimal chopping and straightforward steps make this recipe approachable, even for busy weeknights.

Black Bean Sweet Potato Tacos, Healthy Vegetarian Tacos, Easy Vegan Taco Recipes, Plant-Based Dinner Ideas, Flavorful Taco Recipes - The image shows a colorful mix of roasted vegetables spread out on a baking sheet with a white marbled texture underneath. The dish has three main layers: the first layer is bright yellow corn kernels scattered across the whole surface; the second layer is black beans that fill the spaces between the other vegetables; the third layer features large chunks of roasted sweet potatoes in shades of orange with some charred edges, roasted green bell peppers with shiny skin and some grill marks, and red bell peppers with wrinkled texture and caramelized spots. Tiny green herbs are sprinkled lightly on top for extra color. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Black Bean Sweet Potato Tacos Recipe plays a special role. The sweet potatoes create a lovely, tender base that roasts up perfectly with the spices, while black beans add protein and creaminess. Throw in colorful bell peppers for crunch and sweetness, and you’ve got a well-rounded taco filling that’s bursting with flavors and textures.

Black Bean Sweet Potato Tacos, Healthy Vegetarian Tacos, Easy Vegan Taco Recipes, Plant-Based Dinner Ideas, Flavorful Taco Recipes - Flat lay of fresh cubed sweet potatoes, two medium green bell peppers cut into chunks, one medium red bell pepper cut into chunks, a small white ceramic bowl of rinsed black beans, a small white ceramic bowl of thawed yellow corn kernels, a small white ceramic bowl with a golden honey drizzle, a small white ceramic bowl of fresh chopped cilantro, a small white ceramic bowl of bright lime juice, a small white ceramic bowl of ground cumin, a small white ceramic bowl of paprika, a small white ceramic bowl of garlic powder, a small white ceramic bowl of onion powder, a small white ceramic bowl of ground coriander, a small white ceramic bowl of sea salt, a small white ceramic bowl of black pepper, two tablespoons of golden olive oil in a small white ceramic bowl, and two uncracked brown eggs arranged symmetrically, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Sweet Potatoes: These add natural sweetness and bulk, plus they roast beautifully to tender perfection with a slight caramelized edge.
Olive Oil: Helps roast the veggies evenly and brings out their natural flavors; you can swap for avocado oil if you prefer.
Spices (Cumin, Paprika, Garlic Powder, Onion Powder, Coriander): This blend adds warmth and a subtle smoky depth without heat (but you can add chili powder if you like a kick!).
Bell Peppers: They add freshness, a juicy crunch, and contrast well with roasted sweet potatoes.
Black Beans: A great plant-based protein that makes these tacos satisfying and nutritious.
Frozen Corn: Adds little pops of sweetness and texture; thawing before adding prevents sogginess.
Honey, Lime Juice & Cilantro: The sauce ties everything together with a perfect balance of sweet, tangy, and herbal notes.
Tortillas and Toppings: Corn or flour tortillas are your canvas — then build it up with guacamole, salsa, cheese, or sour cream based on your cravings.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Black Bean Sweet Potato Tacos Recipe is how flexible it is. I often switch up the toppings or toss in whatever veggies I have sitting in the fridge. Don’t hesitate to tweak the spices or add your favorite extras — this recipe really invites personalization.

Variation: I sometimes add a pinch of chili flakes or a dash of smoked chipotle powder to give it a smoky heat. It’s subtle but adds a lovely warmth without being overpowering.
Vegan Option: Swap the honey with maple syrup or agave nectar to keep it vegan and still super delicious.
Seasonal Swaps: When bell peppers are out of season, zucchini or mushrooms make great substitutes that roast just as nicely.
Mild vs. Bold: Adjust the amount of cumin and paprika depending on your spice tolerance — I usually add a bit more cumin for a deeper earthiness.

Step-by-Step: How I Make Black Bean Sweet Potato Tacos Recipe

Step 1: Prep and Roast Sweet Potatoes

Start by preheating your oven to 425°F (220°C) and giving a large baking sheet a good grease with olive oil to keep everything from sticking. Toss the cubed sweet potatoes in 3 tablespoons of olive oil, sprinkle on the cumin, paprika, garlic powder, onion powder, coriander, salt, and pepper, then stir until every cube is coated with that spicy goodness. Spread them out evenly on your baking sheet and roast for 20 minutes, stirring halfway through to ensure even browning. You’ll know they’re ready when sweet potatoes start developing a light golden crust — that’s flavor magic happening!

Step 2: Add Bell Peppers and Continue Roasting

While the sweet potatoes are roasting, chop your green and red peppers into about 1-inch pieces and toss them in the bowl you used earlier with 1 tablespoon olive oil, plus a pinch more salt and pepper. Once the sweet potatoes are done their first roast, add these peppers directly onto the baking sheet and stir everything to combine. Pop the sheet back in the oven for another 20 minutes, stirring once midway, so both sweet potatoes and peppers get perfectly tender and caramelized.

Step 3: Honey Lime Cilantro Sauce and Final Roast

While your veggies roast, whisk together honey, fresh lime juice, and chopped cilantro in a small bowl. This sauce is the secret star that elevates the whole dish — tangy with a touch of sweet, and that cilantro punch is everything. Once your sweet potatoes and peppers are roasted, gently fold in the black beans and thawed corn right on the pan, then drizzle the honey lime cilantro sauce on top and stir well to coat everything evenly. Return the pan to the oven for an additional 10 to 15 minutes, stirring halfway through. This last step slightly caramelizes the sauce on the veggies, making your filling rich and irresistible.

Step 4: Serve and Enjoy!

Take those roasted goodies out and start building your tacos! Warm your favorite corn or flour tortillas, pile on the sweet potato and black bean filling, and top with guacamole, salsa, sour cream, or cheese — whatever you love most. You can even serve this over a bed of salad greens for a lighter meal that still feels satisfying. Trust me, this is when all your hard work pays off in flavorful, cozy bites!

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Tips from My Kitchen

Even Cubes for Even Roasting: Cutting your sweet potatoes into uniform ½-inch cubes really ensures everything cooks evenly, so there aren’t any underdone or mushy pieces.
Don’t Skip Stirring: I’ve learned the hard way that stirring halfway helps prevent burning and allows all sides to get crispy and flavorful.
Sauce it Up Last: Adding the honey lime cilantro sauce at the end keeps the fresh lime and herb flavors bright, and roasting after drizzling helps it stick beautifully without burning.
Use Fresh Cilantro if Possible: Fresh herbs really elevate that sauce, but if you only have dried, use less and add a squeeze more lime juice to compensate.

How to Serve Black Bean Sweet Potato Tacos Recipe

Black Bean Sweet Potato Tacos, Healthy Vegetarian Tacos, Easy Vegan Taco Recipes, Plant-Based Dinner Ideas, Flavorful Taco Recipes - Three soft tortillas are open and filled with colorful layers starting with a base of black beans and grilled sweet corn kernels, followed by roasted orange sweet potato cubes and grilled red and green bell pepper slices; each tortilla is topped with a scoop of bright green mashed avocado and fresh green cilantro leaves, all placed close together on a white marbled surface with a small brown bowl of red salsa visible in the corner photo taken with an iphone --ar 2:3 --v 7

Garnishes

I usually top these tacos with creamy guacamole for a cooling contrast, a spoonful of fresh salsa for a zingy finish, and a sprinkle of crumbled queso fresco or shredded cheese. Sometimes I add a dollop of sour cream or a few slices of avocado to add richness and balance out the spices. Fresh lime wedges on the side are a must — a quick squeeze just before eating brightens everything up!

Side Dishes

To round out the meal, I like serving this with a side of Mexican rice or a simple cilantro lime quinoa. A crisp jicama slaw or chopped cabbage salad with a light vinaigrette also pairs wonderfully for some crunch and freshness alongside the tender taco filling.

Creative Ways to Present

For a fun twist, I’ve served this filling in crunchy shell tacos at parties, or spooned it over tostadas topped with pickled red onions and sliced radishes for extra texture. Layering it in a taco bowl with black beans, rice, and avocado feels like a flavorful fiesta dinner and always impresses guests. If you’re prepping for meal prep, these also taste great scooped over greens for taco salads throughout the week.

Make Ahead and Storage

Storing Leftovers

I keep any leftover Black Bean Sweet Potato Tacos filling in an airtight container in the fridge, where it easily lasts up to a week. It actually tastes even better the next day once the flavors have had time to meld together. Just be sure to reheat thoroughly before serving again!

Freezing

I’ve frozen this filling a bunch of times, and it reheats beautifully from frozen. Portion it out into freezer-safe containers or bags, and thaw overnight in the fridge before reheating. To keep texture closest to fresh, try reheating covered in the oven rather than microwave.

Reheating

To revive the roasted crispiness, I recommend reheating leftovers in a preheated oven at 350°F for about 10-15 minutes, stirring once halfway. Microwaving is quicker and still tasty but tends to make the sweet potatoes a bit softer and less crispy.

FAQs

Can I make this Black Bean Sweet Potato Tacos Recipe gluten-free?

Yes! The filling is naturally gluten-free. Just be sure to choose gluten-free corn tortillas or use lettuce wraps as a low-carb, gluten-free option.
How spicy is this recipe?

This recipe isn’t inherently spicy — the seasoning is warm and mild. If you love heat, feel free to add chili powder or some cayenne pepper to the spice mix or serve with hot sauce on the side.
Can I prepare this recipe ahead of time?

Absolutely! The filling stores well in the refrigerator for up to a week and can be reheated when needed. It’s great for batch cooking and meal prep.
What toppings do you recommend?

I love guacamole, fresh salsa, a squeeze of lime, sour cream, and crumbled cheese like queso fresco or cotija. But you can customize toppings to your preference or dietary needs.

Final Thoughts

This Black Bean Sweet Potato Tacos Recipe holds a special place in my kitchen because it’s one of those meals that feels like a hug on a plate — hearty, flavorful, and a little bit indulgent without any guilt. I’ve shared it countless times with friends and family, and the “wow, these are so good!” is always worth the effort. So, grab those sweet potatoes and black beans and give this recipe a try — you’ll be rewarded with tacos that are easy, satisfying, and oh-so-delicious. Trust me, your taste buds will thank you!