Description
A flavorful and colorful Black Bean Sweet Potato Tacos recipe featuring roasted sweet potatoes, bell peppers, black beans, and a honey cilantro lime sauce, perfect for a satisfying vegetarian meal.
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 oven: Preheat oven to 425 degrees F and generously grease a large baking sheet to prepare for roasting the vegetables.
- Mix spices: Combine ground cumin, paprika, garlic powder, onion powder, ground coriander, sea salt, and pepper in a small bowl and set aside.
- Coat sweet potatoes: Place sweet potatoes in a large bowl, add 3 tablespoons olive oil and toss to coat evenly, then sprinkle the spice mixture over and stir until the sweet potatoes are fully coated.
- Initial roasting: Spread sweet potatoes on the baking sheet and bake for 20 minutes, stirring halfway through until they start to brown slightly.
- Prepare peppers: While sweet potatoes bake, add green and red peppers to the mixing bowl, add 1 tablespoon olive oil, a pinch of salt and pepper, and stir to coat the peppers evenly.
- Add peppers and continue roasting: Remove the baking sheet from the oven, add the peppers to the sweet potatoes, stir to combine, and return to oven for another 20 minutes, stirring halfway through.
- Make honey lime cilantro sauce: In a small bowl, mix together honey, lime juice, and chopped cilantro until well combined.
- Add beans and corn: After roasting, add black beans and thawed corn to the roasted vegetables on the baking sheet and stir to mix.
- Coat with sauce: Drizzle the honey lime cilantro sauce over the vegetable mixture and stir until everything is evenly coated.
- Final roasting: Return the pan to the oven for 10 to 15 minutes, stirring halfway through, until the corn is slightly browned and sauce has caramelized slightly on the veggies.
- Serve: Remove from oven and serve immediately wrapped in corn or flour tortillas with your favorite toppings such as guacamole, salsa, sour cream, or cheese.
Notes
- Olive oil can be substituted with any neutral oil such as avocado oil.
- If desired, add chili powder for heat or adjust spices to your preference.
- Use any bell pepper color or substitute with other vegetables you have on hand.
- Black beans can be swapped with chickpeas or other beans.
- To make vegan, replace honey with maple syrup, agave, date syrup, or brown rice syrup.
- Store leftovers in an airtight container in the refrigerator for up to 1 week.
- Reheat in the oven at 350 degrees F for 10-15 minutes to restore crispiness or microwave for softer texture.
Nutrition
- Serving Size: 1 taco
- Calories: 280 kcal
- Sugar: 7 g
- Sodium: 350 mg
- Fat: 12 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 8 g
- Protein: 8 g
- Cholesterol: 0 mg
