Black Bean Sweet Potato Tacos
Indulge in the vibrant flavors of Black Bean Sweet Potato Tacos, a delightful dish perfect for any occasion. These vegetarian tacos combine roasted sweet potatoes and colorful bell peppers, all tossed in a zesty honey-lime sauce, creating a delicious mix of savory, sweet, and tangy flavors. With their easy preparation and customizable options, these tacos are an excellent choice for weeknight dinners or casual gatherings. Top them with your favorite garnishes like guacamole or salsa for a personalized touch. Packed with fiber-rich black beans and nutrient-dense vegetables, this recipe is as nutritious as it is satisfying.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: Serves about 4 people 1x
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
- 1 ½ pounds sweet potatoes (about 6 cups), cubed
- 4 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ 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
- 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). Grease a large baking sheet.
- In a bowl, combine cubed sweet potatoes with 3 tablespoons of olive oil and seasonings (cumin, paprika, salt, pepper).
- Spread seasoned sweet potatoes on the baking sheet and roast for about 20 minutes.
- In another bowl, coat chopped green and red peppers with remaining olive oil and seasoning. Add to the baking sheet after the initial roasting time.
- Roast everything together for an additional 20 minutes.
- Prepare honey-lime sauce by whisking honey, lime juice, and chopped cilantro in a small bowl.
- Once veggies are roasted, add black beans and corn to the baking sheet.
- Drizzle with honey-lime sauce and roast for another 10–15 minutes.
- Serve warm in tortillas with desired toppings.
Nutrition
- Serving Size: 2 tacos (approximately 180g)
- Calories: 420
- Sugar: 10g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 16g
- Protein: 12g
- Cholesterol: 0mg