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
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 oven to 425 degrees F and generously grease a large baking sheet to prepare for roasting the vegetables.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Make Sauce: While vegetables finish roasting, mix the honey, lime juice, and chopped cilantro in a small bowl until fully combined.
- 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.
- 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.
- 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
