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· 4.7 from 9 reviews

If you’re craving something that’s hearty, flavorful, and downright comforting, you’ve got to try this Black Bean Sweet Potato Tacos Recipe. It’s one of those meals that makes you feel good inside and out — packing sweet, smoky roasted sweet potatoes with tender black beans and just the right touch of spices. I promise you, once you try it, this recipe will become your go-to taco night winner.

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Why This Recipe Works

Deep, Balanced Flavors: The spices and roasting bring out the natural sweetness of the potatoes while giving a smoky warmth to the whole dish.
Simple Ingredients, Big Impact: You don’t need fancy or hard-to-find ingredients, and it’s easy to make with what’s likely already in your pantry.
Perfect Texture Combo: Roasted sweet potatoes, crisp-tender peppers, and creamy black beans make every bite delightful.
Versatile & Crowd-Friendly: Whether you’re cooking for family, meal-prepping, or entertaining friends, this recipe shines in any setting.

Black Bean Sweet Potato Tacos, healthy vegetarian tacos, easy vegan taco recipe, plant-based taco ideas, flavorful roasted sweet potato tacos - 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

This Black Bean Sweet Potato Tacos Recipe hits all the right notes because of its simple but perfectly complementary ingredients. The sweet potatoes provide a natural sweetness and creamy texture, while the black beans add heartiness and protein. The mix of bell peppers brings a fresh crunch, and the honey cilantro lime sauce ties everything together with a lovely tangy-sweet finish.

Black Bean Sweet Potato Tacos, healthy vegetarian tacos, easy vegan taco recipe, plant-based taco ideas, flavorful roasted sweet potato tacos - 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: I like to use fresh, firm sweet potatoes—they roast beautifully and hold their shape.
Olive oil: Adds richness and helps the spices stick while roasting, plus a subtle fruity flavor.
Ground cumin, paprika, garlic powder, onion powder, coriander: This spice blend gives a smoky, earthy warmth without overpowering the veggies.
Sea salt and pepper: Essential for enhancing all the natural flavors.
Green and red bell peppers: I enjoy mixing colors to keep things vibrant and fresh in the tacos.
Black beans: Rinsed and drained, they add creaminess and protein—but feel free to swap with chickpeas if you want.
Frozen yellow corn: Adds a sweet crunch and a bit of fun texture variation.
Honey, lime juice, fresh cilantro: The sauce creates a bright, sweet-tart finishing touch that lifts the whole dish.
Corn or flour tortillas: Choose your favorite—these tacos taste great either way.

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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

Over time, I’ve played around with this Black Bean Sweet Potato Tacos Recipe, and honestly, there’s so much room for personalization. I love swapping in different veggies or trying various toppings to match my mood or season. You should definitely feel free to make it your own.

Variation: Sometimes, I add a little chili powder or chipotle powder to amp up the smoky heat—perfect if you like a touch of spice.
Vegan swap: When I want to keep it vegan, I swap honey for maple syrup, which lends a slightly different sweetness but still works beautifully.
Seasonal veggies: I’ve tossed in zucchini or mushrooms when peppers aren’t around—and it turns out great every time.
Make it hearty: Adding some cooked quinoa or brown rice can make these tacos even more filling, and it’s great for batch meal prep.

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

Step 1: Prep the Sweet Potatoes with Spices

Start by cutting your sweet potatoes into half-inch cubes—I like the size so they roast evenly and aren’t mushy. Toss them into a big bowl and drizzle with 3 tablespoons of olive oil. Mix until every cube is coated, then sprinkle on your cumin, paprika, garlic powder, onion powder, coriander, salt, and pepper. Stir again until the spices hug the potatoes in every nook and cranny. Roasting these first allows their natural sweetness to caramelize, so patience here pays off.

Step 2: Roast Sweet Potatoes Until They Start Browning

Spread the spiced sweet potatoes evenly on a greased baking sheet and roast at 425°F for 20 minutes. Halfway through, give them a good stir so they brown uniformly. You’re aiming for just the edges to start caramelizing here—this step builds serious flavor, so don’t rush it.

Step 3: Coat and Add the Bell Peppers

While the sweet potatoes roast, cut your bell peppers into inch-sized chunks and toss them in the empty bowl with the remaining 1 tablespoon of olive oil plus a pinch of salt and pepper. Stir until everything’s coated. When those sweet potatoes hit the 20-minute mark and are nicely browned at the edges, pull out the pan and mix in the peppers with the potatoes. The peppers will roast to tender perfection alongside the sweet potatoes now.

Step 4: Back in the Oven for More Roasting

Pop the pan back into the oven and continue roasting for another 20 minutes, stirring again halfway through. This ensures the peppers soften up but don’t get mushy, preserving a bit of that fresh crunch that I personally love in these tacos.

Step 5: Mix Up the Honey Cilantro Lime Sauce

While everything roasts, whisk together honey, lime juice, and freshly chopped cilantro in a small bowl. This simple sauce is a game-changer — adding brightness, sweetness, and a hint of herbaceous freshness that ties all the flavors in the filling together beautifully.

Step 6: Stir in Corn, Beans & Sauce, Then Finish Roasting

Once the sweet potatoes and peppers have that beautiful roasted color, stir in the thawed corn and rinsed black beans right on the baking sheet. Drizzle the honey lime cilantro sauce over everything and mix well so all those veggies get a flavorful coating. Roast for another 10-15 minutes, stirring halfway through, to let the sauce caramelize slightly and the corn get a tiny bit browned — that final step adds so much depth.

Step 7: Serve It Up and Enjoy!

Remove from the oven and pile that gorgeous filling onto warm corn or flour tortillas. Top with your favorite extras — I love a dollop of creamy guacamole, some fresh salsa, and a sprinkle of cheese or a squeeze of lime. You’re basically moments away from taco bliss.

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Tips from My Kitchen

Prep Ahead: I like to cube sweet potatoes the night before and store them in water in the fridge. It makes roasting quicker and saves time on busy days.
Don’t Skip Stirring: Stirring halfway during roasting ensures even caramelization and prevents any burnt bits. It really elevates the flavors.
Customize Your Sauce: If fresh cilantro isn’t your thing, try swapping with fresh parsley or even basil for a fun twist.
Use a Large Pan: Giving the veggies plenty of space on the baking sheet helps them roast instead of steam, which makes all the difference in texture.

How to Serve Black Bean Sweet Potato Tacos Recipe

Black Bean Sweet Potato Tacos, healthy vegetarian tacos, easy vegan taco recipe, plant-based taco ideas, flavorful roasted sweet potato tacos - 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 almost always top these tacos with a mix of creamy guacamole and a chunky salsa—both add a freshness and creaminess that balance the roasted filling. Sometimes, I sprinkle queso fresco or shredded cheddar for a melty, savory addition. A little squeeze of lime right before eating brings out all the flavors. Fresh cilantro on top rounds it out just right for that authentic taste.

Side Dishes

When I’m serving up these Black Bean Sweet Potato Tacos, I love pairing them with simple Mexican street corn salad or a crisp green salad with a tangy vinaigrette. Black beans and rice on the side add a heartier touch for dinner parties or family meals. If you want to keep it light, just some chips and salsa on the side always work too!

Creative Ways to Present

For a fun twist during gatherings, I’ve laid out all the fillings and toppings buffet-style so folks can build their own taco masterpieces. I even once served the filling over warm tortilla chips with dollops of sauce for a loaded nachos-inspired dinner. Another time, I turned this into a taco salad by serving the filling over fresh greens—super fresh and easy!

Make Ahead and Storage

Storing Leftovers

I find that leftovers from this Black Bean Sweet Potato Tacos Recipe keep beautifully in an airtight container in the fridge for up to a week. The flavors actually deepen overnight, making the next-day lunch just as good — if not better! I usually just reheat the filling separately and toast my tortillas fresh.

Freezing

I’ve frozen the filling on occasion by cooling it completely, then packing it into freezer-safe containers. It thaws well in the fridge overnight and reheats nicely in a skillet. Just be mindful that roasted veggies can soften a bit more after freezing, but the flavor stays fantastic.

Reheating

For the best texture, I reheat leftovers in a preheated oven at 350°F for 10-15 minutes, keeping an eye to avoid drying out. A quick microwave zap works too if you’re in a hurry, but it won’t retain quite the same crispness. Either way, warming it gently preserves that lovely roasted flavor.

FAQs

Can I make this Black Bean Sweet Potato Tacos Recipe vegan?

Yes! Simply swap the honey in the sauce for maple syrup or agave nectar, and skip any dairy-based toppings or replace them with vegan alternatives like cashew sour cream or avocado-based spreads. The filling itself is naturally vegan and packed with plant-based goodness.
What’s the best way to reheat the taco filling?

Reheating in the oven at 350°F for 10-15 minutes works best to keep the sweet potatoes from getting mushy and preserves a roasted texture. You can also microwave if short on time, though the texture will be softer.
Can I use canned beans other than black beans?

Absolutely! Chickpeas, pinto beans, or kidney beans are great alternatives and will still provide that creamy protein element. Just rinse and drain well before adding.
Is it okay to use frozen sweet potatoes?

Fresh sweet potatoes roast best for this recipe, but if you use frozen, be aware they might release more moisture and could steam a bit rather than roast crisp. If using frozen, consider roasting at a slightly higher heat or longer to help caramelize.

Final Thoughts

This Black Bean Sweet Potato Tacos Recipe holds a special place in my weeknight dinner rotation because it’s both nutritious and soul-satisfying. I love how it blends simple ingredients into something that feels so homey and special. If you give it a try, I hope it becomes a staple in your kitchen too — there’s just something so comforting about these vibrant, flavorful tacos that I genuinely believe everyone should experience. So go ahead, grab those sweet potatoes and black beans, and let’s taco ’bout a dinner you won’t forget!