Honey Lime Roasted Black Bean Sweet Potato Tacos are the perfect vegetarian recipe for taco nights!

Happy Monday Everyone! I swear I have made these Honey Lime Roasted Black Bean Sweet Potato Tacos 1.37 million times over the course of my 10 years in the kitchen. That might be a bit of an exaggeration, but this is seriously one of my favorite recipes and I am very excited to share with you today!

Tacos are my go-to meal whenever we entertain, because they can be all things to all people. Gluten-free? No problem. Dairy-free? Easy peasy. Vegetarian? I’ve got you covered. Paleo? Done and done.

However, you all know I’d probably never eat meat it I wasn’t married to a carnivore…so, whenever we have taco nights {which is usually once a week} I make a meat-lovers variety, and these Honey Lime Roasted Black Bean Sweet Potato Tacos for myself, and any other veggie lovers who might be enjoying the meal with us.

I mean, c’mon! What’s not to love about all that plant-powered goodness up there?  These roasted vegetable taocs are a perfect dichotomy of flavors and textures. Sweet and spicy. Crunchy & smooth.They are tangy, flavorful and just down right delicious!

One thing to note is that this Black Bean Sweet Potato Tacos recipe makes a TON of filling! If I make it on a taco night when it’s just our family enjoying the meal, I usually have leftovers to eat for lunch for a few days! I’m always grateful for leftovers at lunch, because it means one less meal I have to think about that day!

How to make Black Bean Sweet Potato Tacos

This recipe might sound complicated, but trust me it’s not! There’s a lot of roasting and mixing and roasting and mixing…but it’s actually really simple when it’s broken down.

1. Roast sweet potatoes first. The sweet potatoes take longer to roast than the rest of the vegetables, so it’s important that you pre-cook them. There are two ways to do this, 1) follow the recipe and roast them for about 20 minutes before adding the peppers to the pan to be cooked. 2) Microwave on high for 5-6 minutes, then roast for 5-10 minutes in the oven tossed with the olive oil and spices. Either way as long as you wait to add the peppers until the sweet potatoes are slightly browned, you will be good to go!
2. The last step. The very last step is adding the black beans, corn and honey, lime cilantro sauce to the sweet potatoes & bell peppers in the pan. There are a few reasons for this. 1) black beans don’t really need to “roast,” they just need to be warmed. 2) Corn roasts crazy fast. 3) Adding the sauce at the end ensures that your tacos will be crispy and not soggy!
3. Serving suggestions.This makes a great filling for tacos or topping for a taco salad! I recommend serving with  all the taco fixins…. guacamole, salsa, sour cream, etc!
4. Reheating. I recommend reheating these Honey Lime Roasted Sweet Potato & Black Bean Vegetable Tacos in the oven at 350 degrees F for about 5 minutes. The microwave is ok, but in order to restore the crispy texture I recommend the oven!

Black Bean Sweet Potato Tacos: Substitutions & Ingredients

This sweet potato taco recipe is fairly versatile! Here are a few potential substitutions!

• Olive oil. Any neutral oil works well in this recipe! My top two recommendations are olive oil and avocado oil!
• Spices. Ok y’all I am a total spice wimp. If you’d like to add a little heat, toss in some chili powder. If you’re not a fan of one of the spices, you can easily customize them to your liking! Since I have made this recipe 1.37 million times, I have perfected the flavor for my tastebuds but everyone is different!
• Bell peppers. I use a total of 3 small bell peppers. Choose your favorite color (red, green, yellow orange, purple), or if you aren’t a fan, you can substitute a different vegetable. I sometimes use this as a “clean the produce drawer” recipe and toss in whatever I have on hand!
• Black beans. Any bean would work well in this recipe, however black are my favorite. Chickpeas are another great choice!
• Honey. If you’d like to make this recipe vegan you can substitute maple syrup for the honey, but the taste will be a touch different. Other vegan sweeteners include agave, date syrup, and brown rice syrup!

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5 from 1 vote

Honey Lime Black Bean Sweet Potato Tacos

Honey Lime Roasted Black Bean Sweet Potato Tacos are the perfect vegetarian recipe for taco nights! 

Course Main Course

Cuisine Mexican

Keyword meatless taco recipe, vegan tacos, vegetarian taco recipe

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Servings 8 Servings

Calories 325.8kcal

Author Laura

Ingredients

Sweet Potato, Black Bean & Vegetable Filling

• 1 ½ lbs. sweet potatoes about 6 cups, cut into 1” cubes
• 4 TBS olive oil divided
• 1 tsp cumin
• 1 tsp paprika
• 1 tsp garlic powder
• ½ tsp onion powder
• ¼ tsp ground coriander
• 1 tsp sea salt
• ¼ tsp pepper
• 1 ½ cups green pepper cut into 1” ‘pieces 2 small peppers
• 1 cup red pepper cut into 1” pieces (1 small pepper)
• 1 14.5 oz can black beans, rinsed and drained
• ½ cup frozen yellow corn thawed and drained

Honey, Cilantro Lime Sauce

• 3 TBS honey (maple syrup for vegan)
• 3 TBS lime juice
• 3 TBS chopped fresh cilantro
• Corn or flour tortillas guacamole, salsa etc. for serving

Instructions

• Preheat oven to 425 degrees F. Generously grease a large baking sheet.
• Mix spices together in a small bowl, set aside.
• Put sweet potatoes in a large bowl and add 3 TBS olive oil. Stir until potatoes are evenly coated.
• Sprinkle spices on sweet potatoes and stir until the sweet potatoes are evenly coated with the spice mixture.
• Bake in preheated oven for 20 minutes, or until they just start to brown, stirring halfway through.
• While sweet potatoes are baking, add peppers to the large bowl that the sweet potatoes were mixed in. Add 1 TBS olive oil and a little extra salt and pepper. Stir until evenly coated.
• After 20 minutes, or once sweet potatoes are slightly browned, remove the pan from oven and add peppers. Stir until combined.
• Return to oven for 20 more minutes, stirring halfway through.
• While pan is in the oven, mix honey, lime juice and cilantro together in a small bowl and stir to combine.
• Once sweet potatoes and peppers are looking nice and roasted, add corn and black beans and stir to combine.
• Drizzle honey lime cilantro sauce over all the veggies on the pan and stir until everything is evenly mixed/coated.
• Return to the oven for 10-15 minutes, stirring halfway through. Until corn is slightly browned and the sauce has stuck to the veggies!
• Remove from oven and serve immediately in tortillas or over salad greens, topped with your favorite taco toppings (guacamole, salsa, etc).

Notes

Recipe inspired by  Cooking Classy.

Nutrition

Calories: 325.8kcal | Carbohydrates: 42.2g | Protein: 15.8g | Fat: 11.6g | Saturated Fat: 2.4g | Polyunsaturated Fat: 1.3g | Monounsaturated Fat: 5.1g | Cholesterol: 40mg | Sodium: 57.4mg | Potassium: 399.2mg | Fiber: 6.3g | Sugar: 12.4g | Vitamin A: 21150IU | Vitamin C: 98.2mg | Calcium: 34mg | Iron: 2.3mg

These Honey Lime Roasted Sweet Potato & Black Bean Vegetable Tacos might have an obnoxiously long name {sorry} but I promise it will become one of your favorite recipes if you give it a whirl!

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