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Black Bean Sweet Potato Tacos

Black Bean Sweet Potato Tacos Recipe

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Indulge in the vibrant flavors of Black Bean Sweet Potato Tacos, a delightful vegetarian twist on a classic favorite. These tacos combine the natural sweetness of roasted sweet potatoes with hearty black beans and colorful bell peppers, all tossed together in a zesty honey-lime cilantro dressing. Perfect for taco night or any casual gathering, this recipe is not only easy to prepare but also packed with nutrients, making it a wholesome choice for family dinners. Serve them in warm tortillas or on a bed of fresh greens for a deliciously satisfying meal that everyone will love.

Ingredients

Scale
  • 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)
  • 3 tablespoons honey
  • 3 tablespoons lime juice
  • 3 tablespoons fresh cilantro (chopped)
  • Corn or flour tortillas

Instructions

  1. Preheat oven to 425°F and grease a large baking sheet.
  2. In a bowl, mix spices: cumin, paprika, garlic powder, onion powder, ground coriander, sea salt, and pepper.
  3. Toss sweet potatoes with olive oil and spice mixture until coated.
  4. Roast sweet potatoes for 20 minutes; stir halfway through.
  5. Add peppers to the baking sheet with remaining olive oil; roast for another 20 minutes.
  6. In a bowl, whisk together honey, lime juice, and cilantro.
  7. Combine roasted veggies with black beans and corn; drizzle with sauce and mix well.
  8. Return to oven for an additional 10-15 minutes until heated through.
  9. Serve immediately in tortillas or over salad greens.

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