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Black Bean Sweet Potato Tacos Recipe

Black Bean Sweet Potato Tacos

Elevate your taco night with these vibrant Black Bean Sweet Potato Tacos! This vegetarian delight features roasted sweet potatoes and colorful bell peppers, all tossed in a zesty honey lime cilantro sauce. Perfect for a cozy weeknight dinner or a festive gathering, these tacos are not only delicious but also packed with nutrition. Each bite offers a satisfying blend of flavors and textures, making them a hit with everyone at the table. Customize them with your favorite toppings for an extra burst of flavor!

  • Total Time: 1 hour 15 minutes
  • Yield: Serves about 4 people 1x

Ingredients

Scale
  • 1 ½ pounds sweet potatoes, cubed
  • 4 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 14.5 ounces black beans, drained and rinsed
  • ½ cup frozen yellow corn, thawed
  • 3 tablespoons honey
  • 3 tablespoons lime juice
  • Corn or flour tortillas

Instructions

  1. Preheat oven to 425°F and grease a large baking sheet.
  2. In a bowl, combine spices and set aside.
  3. Toss cubed sweet potatoes with olive oil and spice mix until coated.
  4. Spread sweet potatoes on the baking sheet and roast for 20 minutes.
  5. In another bowl, mix green and red peppers with remaining olive oil; add to the sweet potatoes after 20 minutes.
  6. Roast everything for another 20 minutes until vegetables are tender.
  7. Prepare the honey lime cilantro sauce by mixing honey, lime juice, and chopped cilantro in a bowl.
  8. Remove from oven, stir in black beans and corn, then drizzle sauce over the mixture.
  9. Return to oven for an additional 10-15 minutes until heated through.
  10. Serve warm in tortillas or over salad greens, topped with guacamole or salsa as desired.
  • Author: Juniper
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Category: Main
  • Method: Baking
  • Cuisine: Mexican

Nutrition

  • Serving Size: 2 tacos (240g)
  • Calories: 380
  • Sugar: 12g
  • Sodium: 450mg
  • Fat: 16g
  • Saturated Fat: 2g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 54g
  • Fiber: 12g
  • Protein: 9g
  • Cholesterol: 0mg

Keywords: Substitute other veggies like zucchini for added variety. Make it spicy by adding diced jalapeños before roasting. For meal prep, store the filling in an airtight container in the fridge for up to four days.