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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 these Black Bean Sweet Potato Tacos, a delightful vegetarian meal that’s sure to become a family favorite. With perfectly roasted sweet potatoes combined with hearty black beans and colorful peppers, this recipe is both nutritious and satisfying. The honey-lime sauce adds a zesty twist, making these tacos a standout dish for any occasion—be it a busy weeknight or a festive gathering. Plus, they are easily customizable to suit everyone’s tastes! Gather your loved ones around the table and enjoy this wholesome taco night experience.

Ingredients

Scale
  • 1 ½ pounds sweet potatoes
  • 4 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon ground coriander
  • 1 ½ cups green bell pepper
  • 1 cup red bell pepper
  • 14.5 ounces black beans
  • ½ cup frozen yellow corn
  • 3 tablespoons honey
  • 3 tablespoons lime juice
  • Corn or flour tortillas

Instructions

  1. Preheat oven to 425°F (220°C) and grease a large baking sheet.
  2. In a bowl, mix spices together: cumin, paprika, garlic powder, onion powder, ground coriander, sea salt, and pepper.
  3. Toss sweet potatoes with 3 tablespoons olive oil and spice mixture until well-coated.
  4. Spread sweet potatoes on the baking sheet and roast for about 20 minutes, stirring halfway through.
  5. Toss green and red peppers with remaining olive oil, salt, and pepper in the same bowl.
  6. After roasting sweet potatoes for 20 minutes, add peppers to the pan and roast for another 20 minutes.
  7. In a separate bowl, mix honey and lime juice; set aside.
  8. Add black beans and corn to roasted veggies; drizzle with honey-lime sauce and stir gently.
  9. Return to the oven for an additional 10–15 minutes until heated through.
  10. Serve warm in tortillas with desired toppings.

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