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Black Bean Sweet Potato Tacos Recipe

ByCaroline
Jump to Recipe· 4.7 from 40 reviews

If you’re looking for a comforting, flavorful meal that’s packed with nutrients and perfect for a busy weeknight, this Black Bean Sweet Potato Tacos Recipe is going to be your new go-to. I’ve made these tacos countless times, and honestly, their blend of sweet roasted sweet potatoes, smoky spices, and hearty black beans wrapped in warm tortillas just hits the spot every single time. Plus, they’re easy to make and easily customizable, which I know you’ll appreciate!

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Why This Recipe Works

  • Balanced Flavors: The sweetness of roasted sweet potatoes perfectly complements the smoky, spicy black bean filling.
  • Simple Ingredients: You don’t need a long list of hard-to-find items — most ingredients are pantry staples or easy to find at any store.
  • Easy Customization: The recipe lends itself to tweaks, whether you want it vegan, spicy, or loaded with toppings.
  • Make-Ahead Friendly: Great for batch cooking and enjoying leftovers that taste just as fresh.
Black Bean Sweet Potato Tacos, healthy vegetarian tacos, easy weeknight dinner, flavorful vegan tacos, nutritious taco recipe - 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

Each ingredient in the Black Bean Sweet Potato Tacos Recipe plays an important role: sweet potatoes for natural sweetness and creaminess, black beans for protein and texture, and peppers for a fresh crunch. The spice blend is simple but mighty, making sure every bite is packed with flavor. When you shop, look for firm sweet potatoes and fresh peppers to get that vibrant, roasted taste.

Black Bean Sweet Potato Tacos, healthy vegetarian tacos, easy weeknight dinner, flavorful vegan tacos, nutritious taco recipe - 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 creaminess roast beautifully, creating the base of this taco filling.
  • Black Beans: These add protein and a hearty texture that makes the tacos satisfying and filling.
  • Green and Red Bell Peppers: Provide a fresh crunch and pop of color, roasting brings out their sweetness.
  • Olive Oil: Helps with roasting and adds healthy fat; you can substitute with avocado oil if you prefer.
  • Spices (Cumin, Paprika, Garlic Powder, Onion Powder, Coriander): This blend lends warmth and depth with a smoky touch, perfectly balancing the sweetness.
  • Honey: Adds a subtle drizzle of sweetness to bring it all together; for a vegan twist, maple syrup works too.
  • Fresh Cilantro and Lime Juice: Brighten the whole dish with fresh, zesty flavors in the honey-lime cilantro sauce.
  • Corn (Frozen or Fresh): Adds a pop of sweetness and texture at the end.
  • Tortillas (Corn or Flour): The perfect soft vessel to wrap all the delicious filling.
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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.

Make It Your Way

I love how this Black Bean Sweet Potato Tacos Recipe invites creativity. Over the years, I’ve played with different toppings and spice levels depending on my mood. It’s super easy to make this your own, whether that means adding a little heat or swapping veggies based on what’s in your fridge.

  • Spicy Variation: I’m usually mild, but when I’m feeling bold, I add chili powder or a dash of cayenne into the spice mix — it adds a lovely kick without overpowering.
  • Veggie Swaps: Tried swapping bell peppers with zucchini or mushrooms when I wanted more earthiness, and it worked beautifully.
  • Vegan Version: Swapping honey for maple syrup keeps the sweetness vegan-friendly and still tasty.

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

Step 1: Prep and Roast the Sweet Potatoes

Start by preheating your oven to 425°F and greasing a large baking sheet generously — this helps everything roast without sticking. Toss your sweet potato cubes in 3 tablespoons of olive oil until they’re fully coated, then sprinkle over your mixed spices (cumin, paprika, garlic powder, onion powder, coriander, salt, and pepper). Stir until every cube is nicely seasoned. Pop them into the oven for about 20 minutes, giving them a good stir halfway through so they roast evenly and start to brown beautifully.

Step 2: Add the Peppers and Roast Some More

While the sweet potatoes are getting cozy in the oven, toss your cut bell peppers in the same bowl with 1 tablespoon of olive oil, and a pinch of salt and pepper. Once the sweet potatoes have that gorgeous roasted look, pull the tray out, add the peppers, and stir everything together gently. Return the tray to the oven for another 20 minutes, stirring halfway again to combine the flavors.

Step 3: Mix the Honey Lime Cilantro Sauce

While the veggies roast, whisk together the honey, lime juice, and chopped fresh cilantro in a small bowl. This sauce is the magic touch that brings bright, fresh contrast to the roasted sweet potatoes and beans.

Step 4: Combine Beans, Corn, and Sauce, Then Roast Again

Remove the tray again and stir in the thawed corn and drained black beans right on the pan. Drizzle your honey-lime cilantro sauce evenly over the mixture, stirring carefully to coat everything. Pop it back in the oven for 10-15 minutes — this final roast lets the corn get a little toasted and the sauce stick deliciously to the veggies. Stir halfway through to keep things evenly coated.

Step 5: Serve Warm in Tortillas and Enjoy!

Once everything is perfectly roasted and saucy, scoop the filling into warm corn or flour tortillas. Top with your favorites like fresh guacamole, salsa, sour cream, or cheese if you’re feeling indulgent. Sometimes, I like mine with a squeeze of fresh lime and a sprinkle of extra cilantro — simple but delicious!

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Tips from My Kitchen

  • Even Cubes: Cutting your sweet potatoes into uniform sizes helps them roast evenly—aim for about ½-inch cubes for the perfect tenderness.
  • Don’t Overcrowd: Spread veggies out on your baking sheet; overcrowding can cause steaming instead of roasting.
  • Toss Mid-Roast: Stirring halfway through roasting ensures even caramelization and prevents burning.
  • Adjust Seasoning: Taste before the final roast and add salt or spices if you feel it needs more punch—seasoning is everything!

How to Serve Black Bean Sweet Potato Tacos Recipe

Black Bean Sweet Potato Tacos, healthy vegetarian tacos, easy weeknight dinner, flavorful vegan tacos, nutritious taco recipe - 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’m a fan of simple but fresh garnishes—extra chopped cilantro, a dollop of creamy guacamole, crumbled queso fresco, or a squeeze of lime brighten these tacos so much. Sometimes, I add a little pickled red onion for tang and crunch or a drizzle of sour cream to cool down the spices.

Side Dishes

These tacos pair perfectly with a side of Mexican-style rice, simple black bean salad, or even a crisp green salad drizzled with lime vinaigrette. On casual nights, I love serving them with tortilla chips and salsa for a fun, relaxed taco night vibe.

Creative Ways to Present

For holidays or dinner parties, I like laying the taco filling out as a buffet bar with an array of toppings and sides, letting everyone build their own tacos. Layering the filling over a bed of butter lettuce leaves makes for a lovely low-carb presentation that guests adore.

Make Ahead and Storage

Storing Leftovers

I store leftover filling in an airtight container in the fridge, and it keeps beautifully for up to a week. It makes meal prep easy since I can grab some filling for a quick lunch or dinner anytime. Just warm it up and you’re set!

Freezing

If you want to freeze leftovers, I recommend freezing just the filling (sweet potatoes and beans) separately from the tortillas. Use freezer-safe bags or containers, and it will last for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating

To bring back the fresh, crispy texture, I like reheating the filling in a 350°F oven for 10-15 minutes. You can also microwave it quickly if you’re in a rush, but it won’t have the same roasted crispness.

FAQs

  1. Can I make these tacos gluten-free?

    Absolutely! Just swap out the flour tortillas for corn tortillas, which are naturally gluten-free. Double-check your toppings like sour cream or salsa if you’re buying pre-made to ensure they don’t have hidden gluten ingredients.

  2. Is this recipe vegan-friendly?

    It sure can be! Simply replace the honey in the sauce with maple syrup or another vegan sweetener, and avoid dairy-based toppings. The black beans and sweet potatoes fill you up, and it’s delicious vegan or not.

  3. Can I use canned sweet potatoes instead of fresh?

    Fresh sweet potatoes roast best to get that caramelized, tender texture, so I recommend using fresh. Canned sweet potatoes are often too soft and watery to roast well, but you can warm and mash them as a quick alternative if needed.

  4. How spicy is this Black Bean Sweet Potato Tacos Recipe?

    The spice level is mild and approachable since the recipe uses gentle smoky spices without heat. If you like it spicier, add chili powder, cayenne, or your favorite hot sauce to kick things up a notch.

  5. Can I prepare the filling ahead of time?

    Yes! You can make the filling a day or two in advance and store it in the fridge. When ready, reheat it gently in the oven or microwave, then assemble your tacos fresh for the best texture.

Final Thoughts

This Black Bean Sweet Potato Tacos Recipe is one of those dishes that feels like a cozy hug after a busy day. I love how the flavors come together so effortlessly, and the joy of sharing these tacos around the table with friends or family never gets old. Trust me, once you try this recipe, you’ll find yourself reaching for it again and again, and I’m excited for you to experience just how delicious and easy taco night can be.

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Black Bean Sweet Potato Tacos Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 40 reviews
  • Author: Caroline
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 8 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mexican
  • Diet: Vegetarian
Print Recipe

Description

These Black Bean Sweet Potato Tacos are a delicious and nutritious vegetarian meal featuring roasted sweet potatoes, colorful bell peppers, black beans, and a flavorful honey cilantro lime sauce. Perfect for a satisfying and vibrant taco night, served in warm tortillas with your favorite toppings.

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 oven to 425 degrees F and generously grease a large baking sheet to prepare for roasting the vegetables.
  2. Mix Spices: In a small bowl, combine ground cumin, paprika, garlic powder, onion powder, ground coriander, sea salt, and pepper. Set the spice mixture aside.
  3. Coat Sweet Potatoes: Place the cubed sweet potatoes in a large bowl and add 3 tablespoons of olive oil. Stir to coat the potatoes evenly, then sprinkle the spice mixture over the sweet potatoes and stir again until all pieces are evenly coated.
  4. Bake Sweet Potatoes: Spread the sweet potatoes on the prepared baking sheet and bake for 20 minutes, stirring halfway through, until they just begin to brown.
  5. Prepare Peppers: While sweet potatoes are baking, add the green and red peppers to the same large bowl the sweet potatoes were mixed in. Add 1 tablespoon olive oil, additional salt, and pepper, and stir to coat the peppers evenly.
  6. Add Peppers to Sweet Potatoes: After the initial 20 minutes, remove the pan from the oven and add the peppers. Stir everything together to combine the vegetables evenly.
  7. Bake Peppers and Potatoes: Return the pan to the oven and bake for another 20 minutes, stirring halfway through, until the peppers begin to soften and roast.
  8. Make Sauce: While vegetables finish roasting, mix the honey, lime juice, and chopped cilantro in a small bowl until fully combined.
  9. Add Beans, Corn, and Sauce: Once the potatoes and peppers look roasted, remove from the oven and stir in the thawed corn and rinsed black beans. Drizzle the honey cilantro lime sauce over the veggies and stir well to coat everything evenly.
  10. Final Bake: Return the pan to the oven for 10-15 minutes more, stirring halfway through, until the corn is slightly browned and the sauce adheres nicely to the vegetables.
  11. Serve: Remove the pan from the oven and serve the filling immediately in warmed corn or flour tortillas. Top with guacamole, salsa, sour cream, cheese, or your preferred taco toppings.

Notes

  • Olive Oil Substitutes: Any neutral oil like avocado oil works well in this recipe.
  • Adjust Spices: Add chili powder if you like heat or modify the spice blend to your taste.
  • Bell Pepper Variations: Use any color bell peppers or substitute with other vegetables such as zucchini or mushrooms.
  • Bean Alternatives: Chickpeas or other beans are great substitutes for black beans.
  • Making Vegan: Substitute honey with maple syrup, agave, date syrup, or brown rice syrup for a vegan version.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 1 week.
  • Reheating: Reheat in the oven at 350 degrees F for 10-15 minutes to restore crispiness, or use a microwave for convenience (may be less crispy).

Nutrition

  • Serving Size: 1 taco
  • Calories: 280 kcal
  • Sugar: 7 g
  • Sodium: 320 mg
  • Fat: 10 g
  • Saturated Fat: 1.5 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 42 g
  • Fiber: 9 g
  • Protein: 8 g
  • Cholesterol: 0 mg

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