Honey Lime Black Bean Sweet Potato Tacos
Honey Lime Roasted Black Bean Sweet Potato Tacos are the perfect vegetarian recipe for taco nights!
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 8 Servings
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
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).
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