Black Bean Sweet Potato Tacos Recipe
These black bean sweet potato tacos are the best vegetarian tacos ever. Sweet potatoes and vegetables are perfectly spiced and roasted, then tossed with a honey, lime cilantro mixture for the most flavorful and delicious tacos. Taco night isn't complete without this sweet potato taco recipe!
Servings: 8 Servings
Cost: $8
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
- 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).
Video
Notes
Ingredient Substitutions
- Olive oil. Any neutral oil works well in this recipe! My top two recommendations are olive oil and avocado oil.
- Spices. If you'd like to add a little heat (I am a spice wimp), toss in some chili powder. If you're not a fan of one of the spices, you can easily customize them to your liking by increasing what you love and decreasing what you don't. However, I find this spice blend perfect.
- 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 beans 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!
Nutrition
Serving: 1cup | 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