Black Bean Sweet Potato Tacos
Savor the vibrant flavors of these Black Bean Sweet Potato Tacos, a delightful and nutritious option that’s perfect for any occasion. The combination of roasted sweet potatoes and colorful peppers creates a hearty filling, while a zesty honey-lime cilantro sauce adds a burst of freshness. These tacos are not only delicious but also versatile, allowing you to customize them with your favorite toppings. Ideal for both casual weeknight dinners and festive gatherings, this recipe is sure to impress everyone at the table.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: Approximately four servings 1x
- Category: Main
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
- 1 ½ pounds sweet potatoes (cut into ½” cubes)
- 4 tablespoons olive oil
- 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 bell pepper (cut into 1" pieces)
- 1 cup red bell 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. Grease a large baking sheet.
- In a small bowl, mix cumin, paprika, garlic powder, onion powder, coriander, salt, and pepper.
- In a large bowl, combine sweet potatoes with 3 tablespoons of olive oil; coat evenly.
- Sprinkle spice mixture over sweet potatoes and toss until coated.
- Spread sweet potatoes on the baking sheet and roast for about 20 minutes, stirring halfway through.
- Add green and red peppers to the same bowl with remaining olive oil; season as desired.
- After roasting sweet potatoes for 20 minutes, add peppers to the pan and stir together.
- Roast everything for an additional 20 minutes until tender.
- Mix honey, lime juice, and cilantro in a small bowl for sauce.
- Stir in corn and black beans once veggies are roasted; drizzle with honey-lime sauce.
- Return to the oven for another 10–15 minutes until everything is warmed through and caramelized.
- Serve in tortillas or over salad greens with desired toppings.
Nutrition
- Serving Size: About two tacos
- Calories: 395
- Sugar: 9g
- Sodium: 620mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 61g
- Fiber: 13g
- Protein: 10g
- Cholesterol: 0mg