Description
Delicious and hearty Black Bean Sweet Potato Tacos loaded with roasted sweet potatoes, black beans, colorful bell peppers, and a honey cilantro lime sauce. Perfect for a satisfying vegetarian meal with vibrant flavors and a touch of sweetness.
Ingredients
Scale
Sweet Potato, Black Bean & Vegetable Filling
- 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)
Honey, Cilantro Lime Sauce
- 3 Tablespoons honey
- 3 Tablespoons lime juice
- 3 Tablespoons fresh cilantro chopped
For Serving
- Corn or flour tortillas
- Guacamole, salsa, sour cream, cheese, etc.
Instructions
- Preheat and Prepare Baking Sheet. Preheat the oven to 425 degrees F and generously grease a large baking sheet to prevent sticking.
- Mix Spices. In a small bowl, combine ground cumin, paprika, garlic powder, onion powder, ground coriander, sea salt, and pepper. Set aside.
- Coat Sweet Potatoes. Place the sweet potato cubes in a large bowl and add 3 tablespoons of olive oil. Stir to ensure the sweet potatoes are evenly coated. Sprinkle the prepared spice mix over the sweet potatoes and stir again for even coverage.
- Bake Sweet Potatoes. Spread the coated sweet potatoes on the prepared baking sheet and bake for 20 minutes, stirring halfway through, until they begin to brown.
- Prepare Peppers. While the sweet potatoes bake, add the green and red peppers to the empty large bowl used earlier. Add 1 tablespoon olive oil, along with a pinch of salt and pepper, and stir to coat evenly.
- Add Peppers to Sweet Potatoes. After 20 minutes, remove the baking sheet from the oven. Add the prepared peppers to the sweet potatoes on the baking sheet and stir to combine.
- Bake Sweet Potatoes and Peppers. Return the baking sheet to the oven and bake for another 20 minutes, stirring halfway through to roast evenly.
- Make Honey Cilantro Lime Sauce. In a small bowl, whisk together honey, lime juice, and chopped fresh cilantro until combined.
- Add Beans, Corn and Sauce. Once the sweet potatoes and peppers are nicely roasted, add the thawed corn and black beans to the baking sheet. Drizzle the honey cilantro lime sauce over the mixture and stir well to evenly coat all ingredients.
- Final Bake. Return the pan to the oven for 10-15 minutes, stirring halfway through, until the corn is slightly browned and the sauce has caramelized on the vegetables.
- Serve. Remove from the oven and serve the filling immediately in warm corn or flour tortillas, topped with your favorite taco toppings such as guacamole, salsa, sour cream, or cheese.
Notes
- Olive oil substitution: Any neutral oil like avocado oil works well.
- Spice adjustments: Add chili powder for heat or customize the spices to your preference.
- Vegetable variations: Use your favorite bell pepper colors or substitute with other vegetables.
- Bean alternatives: Chickpeas or other beans work well instead of black beans.
- Honey substitute for vegan option: Use maple syrup, agave, date syrup, or brown rice syrup, noting a slight change in flavor.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 1 week.
- Reheating: Reheat in the oven at 350 degrees F for 10-15 minutes for crispiness or microwave for a softer texture.
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 6 g
- Sodium: 320 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 10 g
- Protein: 8 g
- Cholesterol: 0 mg
