Black Bean Sweet Potato Tacos
Indulge in the vibrant flavors of our Black Bean Sweet Potato Tacos Recipe, a perfect vegetarian option that’s sure to satisfy everyone at the table. With roasted sweet potatoes and colorful peppers, these tacos are not only visually appealing but also packed with nutrients. Tossed in a zesty honey-lime sauce and served with your choice of toppings, they make for a delightful meal any day of the week. Ideal for gatherings or cozy family dinners, this recipe brings a fiesta of flavors right to your kitchen. Plus, it’s simple enough for even novice cooks to master!
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves approximately 4 people 1x
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
- 1 ½ pounds sweet potatoes, 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, cut into 1" pieces
- 1 cup red 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
Instructions
- Preheat the oven to 425°F (220°C) and grease a large baking sheet.
- In a small bowl, combine cumin, paprika, garlic powder, onion powder, coriander, salt, and pepper.
- In a large bowl, toss sweet potatoes with 3 tablespoons olive oil and the spice mixture until well coated.
- Spread sweet potatoes on the baking sheet and roast for about 20 minutes.
- While they roast, prepare green and red peppers in the same bowl with remaining oil and seasonings.
- After 20 minutes, add peppers to the baking sheet and continue roasting for another 20 minutes.
- Whisk together honey, lime juice, and cilantro in a small bowl.
- Once vegetables are done roasting, mix in black beans and corn; drizzle with honey-lime sauce and stir gently.
- Return to oven for an additional 10–15 minutes until corn is slightly browned.
- Serve immediately in tortillas topped with guacamole or salsa.
Nutrition
- Serving Size: 2 tacos (approximately 250g)
- Calories: 370
- Sugar: 10g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 14g
- Protein: 9g
- Cholesterol: 0mg