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
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 the oven to 425 degrees F and generously grease a large baking sheet to prevent sticking.
- 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.
- 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.
- Season Sweet Potatoes: Sprinkle the spice mixture over the sweet potatoes and stir again until all cubes are evenly coated with the seasonings.
- Bake Sweet Potatoes: Spread the sweet potatoes on the prepared baking sheet and bake for 20 minutes. Stir halfway through to ensure even browning.
- 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.
- 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.
- Continue Roasting: Return the baking sheet to the oven and roast for another 20 minutes, stirring halfway through.
- Make Sauce: While roasting, combine honey, lime juice, and chopped cilantro in a small bowl and mix well.
- 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.
- 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.
- 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.
- 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
