Black Bean Sweet Potato Tacos Recipe

BySarah
Jump to Recipe· 4.5 from 3 reviews

If you’re craving something hearty, colorful, and packed with flavor, you’ve got to try this Black Bean Sweet Potato Tacos Recipe. It’s one of those meals I adore because it’s so simple to make, yet it feels like a special treat. The roasted sweet potatoes get perfectly caramelized, the black beans bring in that creamy texture, and the honey lime cilantro sauce? Absolute magic. Stick with me, and I’ll walk you through how to make these tacos taste just as amazing in your kitchen as they do in mine.

💛

Why This Recipe Works

  • Perfect Flavor Balance: The natural sweetness of roasted sweet potatoes pairs beautifully with smoky spices and tangy honey lime sauce for a full flavor punch.
  • Balanced Nutrition: Combining beans and sweet potatoes delivers a great mix of fiber, protein, and vitamins, making these tacos healthy and satisfying.
  • Flexible & Easy: This recipe is forgiving — you can swap veggies or spices and still end up with something delicious every time.
  • Make-Ahead Friendly: Prep in advance and enjoy leftovers that taste just as good heated up throughout the week.
Black Bean Sweet Potato Tacos, sweet potato tacos, vegetarian taco recipes, easy healthy tacos, flavorful taco ideas - 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 this …

Ingredients & Why They Work

The ingredients in this Black Bean Sweet Potato Tacos Recipe come together for a reason — each one adds texture, flavor, or nutrition without complicating things. When shopping, pick sweet potatoes that are firm and vibrant, and beans that are fresh if you’re using canned. Trust me, these small details make a big difference!

Black Bean Sweet Potato Tacos, sweet potato tacos, vegetarian taco recipes, easy healthy tacos, flavorful taco ideas - 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: Their natural sweetness and creamy texture after roasting anchors the whole dish.
  • Black Beans: They add a hearty, protein-rich element that balances the dish wonderfully.
  • Bell Peppers (Green & Red): They bring color and a bit of crunch for contrast — plus vitamin C! You can mix colors based on what you prefer or have on hand.
  • Olive Oil: Helps the veggies crisp up nicely in the oven and blends the flavors.
  • Spices (Cumin, Paprika, Garlic & Onion Powder, Coriander): This warm spice mix adds a subtle smokiness and depth without overwhelming the dish.
  • Honey, Lime Juice & Cilantro: The sauce brightens and adds a touch of sweetness that pulls everything together.
  • Frozen Corn: Adds playful pops of sweetness and color.
  • Tortillas (Corn or Flour): I’m partial to soft corn tortillas for authenticity, but flour works perfectly if that’s what you love.
📝
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.

Tweak to Your Taste

This Black Bean Sweet Potato Tacos Recipe is a total crowd-pleaser, but I love adding my own little twists. Don’t hesitate to personalize it — that’s part of the fun! Whether you like it spicier, more herbaceous, or with extra crunch, feel free to experiment.

  • Sriracha Kick: I sometimes drizzle sriracha on top for a spicy punch that complements the honey’s sweetness perfectly.
  • Swap Veggies: No bell peppers? Try zucchini, mushrooms, or even spinach tossed in — I’ve done it, and it works great!
  • Vegan Friendly: Use maple syrup instead of honey and swap out sour cream for dairy-free options to keep it entirely plant-based.
  • Make It Heartier: Add some cooked quinoa or brown rice into the filling for a more filling meal.

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

Step 1: Get Those Sweet Potatoes Roasting

Preheat your oven to 425°F and grease a baking sheet generously to prevent sticking (trust me on this, it makes cleanup easier!). Toss the diced sweet potatoes with 3 tablespoons of olive oil and the spice blend – cumin, paprika, garlic powder, onion powder, coriander, salt, and pepper. Make sure each sweet potato piece is nicely coated; this step really helps develop those gorgeous caramelized edges when roasted. Pop them in the oven for about 20 minutes, and halfway through, give them a good stir so they brown evenly.

Step 2: Time for the Peppers

While the sweet potatoes are softening and browning, toss the green and red peppers in the same large bowl you used previously, adding in 1 tablespoon of olive oil plus a pinch of salt and pepper. After the 20 minutes of roasting the sweet potatoes, pull out the pan and stir the peppers in. Return the whole pan to the oven for another 20 minutes. This layering of baking lets every veggie soften just enough while keeping some texture.

Step 3: Mix the Magic Sauce

While everything roasts, whisk together honey, fresh lime juice, and chopped cilantro. This trio adds a zingy brightness that contrasts the smoky, earthy veggies. You’ll drizzle this sauce on after adding the final ingredients, so keep it handy.

Step 4: Finish with Beans, Corn, and Sauce

Once the peppers and sweet potatoes look perfectly roasted, pull out the pan, stir in the black beans and thawed corn. Then drizzle your honey lime cilantro sauce generously over everything and stir again to coat evenly. Pop it back into the oven one last time for 10-15 minutes, stirring halfway through, until the corn begins to get a little browned and the sauce sticks lovingly to the veggies.

Step 5: Serve and Enjoy!

Remove from the oven and scoop your filling into warm tortillas or over a bed of greens. Top with guacamole, salsa, sour cream, cheese, or whatever makes your taco-loving heart sing. The contrast of creamy toppings with the roasted veggies is just sublime.

💡

Pro Tips for Making Black Bean Sweet Potato Tacos Recipe

  • Don’t Overcrowd the Pan: I learned the hard way that giving the veggies enough space helps them roast instead of steam, which means better texture and flavor.
  • Use Fresh Lime and Cilantro: Fresh ingredients really shine in the sauce, so don’t substitute bottled lime juice if you can help it!
  • Let the Roasted Filling Rest: After baking, giving the filling a few minutes before serving helps flavors meld perfectly.
  • Coat Sweet Potatoes Thoroughly: Ensuring every piece is evenly coated with oil and spices before roasting prevents dry spots.

How to Serve Black Bean Sweet Potato Tacos Recipe

Black Bean Sweet Potato Tacos, sweet potato tacos, vegetarian taco recipes, easy healthy tacos, flavorful taco ideas - 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 always pile on creamy guacamole and tangy salsa on these tacos — they add so much freshness and balance to the warm roasted veggies. A sprinkle of crumbled cotija cheese or a dollop of sour cream is a game-changer, too. Fresh lime wedges on the side are a must for a final zesty squeeze before digging in!

Side Dishes

Pair your tacos with a simple side like Mexican rice or a crisp cabbage slaw to boost the crunch factor. I also love a bright, refreshing cucumber salad or even some quick pickled red onions on the side. They cut through the richness beautifully.

Creative Ways to Present

For a dinner party, I like to set everything up taco-bar style — warm tortillas in one dish, the roasted filling in another, and all the toppings lined up so guests can build their own. It makes the meal interactive and fun. You could also serve this over a bed of greens as a taco salad for a lighter twist that’s just as satisfying.

Make Ahead and Storage

Storing Leftovers

I usually let the leftover filling cool completely before transferring it to an airtight container. Stored this way, it lasts up to a week in my fridge — perfect for easy lunches that don’t feel boring!

Freezing

If I’m making a big batch, I portion out leftovers into freezer-safe containers or bags. The mixture freezes well for up to 3 months. When you want to enjoy it again, just thaw overnight in the fridge before reheating.

Reheating

To keep the sweet potatoes from becoming mushy, I reheat leftovers in the oven at 350°F for 10-15 minutes, stirring once halfway through. If you’re short on time, the microwave works fine; just know you’ll lose a bit of crispness.

FAQs

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

    Absolutely! Just swap the honey for maple syrup or another vegan sweetener, and replace any dairy toppings like sour cream or cheese with plant-based alternatives. The core taco filling is already vegan and packed with flavor.

  2. What other beans can I use besides black beans?

    You can use chickpeas, pinto beans, or kidney beans depending on your preference or what you have on hand. Each will offer a slightly different texture and taste but will still complement the sweet potatoes nicely.

  3. Can I prepare the filling ahead of time and assemble tacos later?

    Yes! The filling stores really well in the fridge for up to one week. Prepare the filling in advance, then simply warm it up and assemble the tacos when you’re ready to eat. This makes weeknight dinners a breeze.

  4. Is it okay to use flour tortillas instead of corn?

    Definitely. Both work well. Corn tortillas give it that traditional taste and texture, but flour tortillas offer a softer, chewier bite that some prefer — it’s all about your personal taste.

Final Thoughts

This Black Bean Sweet Potato Tacos Recipe has become a staple in my meal rotation, especially when I’m craving something cozy yet fresh. The combination of roasted veggies, beans, and a tangy-sweet sauce never fails to bring smiles around my table. Give it a whirl, and I’m confident you’ll see why it’s such a favorite — it’s one of those recipes that feels like a warm hug from the inside out!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Black Bean Sweet Potato Tacos Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 3 reviews
  • Author: Sarah
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 8 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mexican
  • Diet: Vegetarian
Print Recipe

Description

These Black Bean Sweet Potato Tacos are a delicious, hearty, and nutritious meal featuring roasted sweet potatoes, bell peppers, black beans, and a honey cilantro lime sauce. Perfect for a flavorful vegetarian taco night, served with your favorite toppings like guacamole, salsa, and cheese.

Ingredients

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

  1. Preheat Oven: Preheat the oven to 425 degrees F and generously grease a large baking sheet to prevent sticking.
  2. Mix Spices: In a small bowl, combine ground cumin, paprika, garlic powder, onion powder, ground coriander, sea salt, and pepper. Set this spice mixture aside.
  3. Prepare Sweet Potatoes: Place the cubed sweet potatoes into a large bowl, add 3 tablespoons of olive oil, and stir to coat the potatoes evenly.
  4. Season Sweet Potatoes: Sprinkle the spice mixture over the sweet potatoes and stir again until all cubes are evenly coated with the seasonings.
  5. Bake Sweet Potatoes: Spread the sweet potatoes on the prepared baking sheet and bake for 20 minutes. Stir halfway through to ensure even browning.
  6. Prepare Peppers: While sweet potatoes bake, add the green and red bell peppers to the same bowl used earlier, drizzle with 1 tablespoon olive oil, season with a little extra salt and pepper, and stir until coated.
  7. Add Peppers to Sweet Potatoes: After the initial 20 minutes, remove the baking sheet from the oven, add the prepared peppers to the sweet potatoes, and stir to combine.
  8. Continue Roasting: Return the baking sheet to the oven and roast for another 20 minutes, stirring halfway through.
  9. Make Sauce: While roasting, combine honey, lime juice, and chopped cilantro in a small bowl and mix well.
  10. Add Beans and Corn: Once vegetables are nicely roasted, remove the pan from the oven, add the black beans and thawed corn, and stir to mix everything evenly.
  11. Coat with Sauce: Drizzle the honey lime cilantro sauce over the vegetable mixture on the pan and stir until all ingredients are well coated with the sauce.
  12. Final Roasting: Return the pan to the oven for 10-15 minutes, stirring halfway through until the corn is slightly browned and the sauce has adhered to the veggies.
  13. Serve: Remove from oven and serve immediately by filling warmed corn or flour tortillas or as a topping over salad greens. Garnish with your favorite taco toppings like guacamole, salsa, sour cream, or cheese.

Notes

  • Olive oil can be substituted with any neutral oil such as avocado oil.
  • If you want to add heat, try adding chili powder to the spice blend.
  • Feel free to customize the bell peppers; use your preferred colors or substitute with other vegetables you have on hand.
  • Black beans can be substituted with chickpeas or other beans you prefer.
  • For a vegan version, substitute 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.
  • To reheat and maintain crispiness, warm in the oven at 350 degrees F for 10-15 minutes. Microwave heating is faster but will soften the texture.

Nutrition

  • Serving Size: 1 serving
  • Calories: 270 kcal
  • Sugar: 8 g
  • Sodium: 350 mg
  • Fat: 10 g
  • Saturated Fat: 1.5 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 38 g
  • Fiber: 8 g
  • Protein: 7 g
  • Cholesterol: 0 mg

You Might Also Like These Recipes

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star