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Black Bean Sweet Potato Tacos Recipe

Black Bean Sweet Potato Tacos

Indulge in the vibrant flavors of Black Bean Sweet Potato Tacos, a delicious vegetarian dish that’s perfect for taco nights, family gatherings, or meal prep. These tacos feature roasted sweet potatoes and hearty black beans, creating a delightful balance of sweetness and earthiness. With a zesty honey-lime cilantro sauce drizzled over the top, each bite is a fresh explosion of flavor. Not only are these tacos easy to make, but they also provide a nutritious twist on traditional fare, packed with fiber and vitamins. Customize them with your favorite toppings like guacamole or salsa, making them adaptable for any palate.

  • Total Time: 1 hour 5 minutes
  • Yield: Serves 4 (approximately two tacos per serving) 1x

Ingredients

Scale
  • 1 ½ pounds sweet potatoes
  • 4 tablespoons olive oil
  • 14.5 ounces black beans
  • 1 cup red pepper
  • 1 ½ cups green pepper
  • ½ cup frozen corn
  • Honey and lime juice for sauce
  • Corn or flour tortillas

Instructions

  1. Preheat the oven to 425°F.
  2. In a bowl, mix spices: cumin, paprika, garlic powder, onion powder, coriander, salt, and pepper.
  3. Coat cubed sweet potatoes with olive oil and spices; spread on a greased baking sheet.
  4. Roast sweet potatoes for 20 minutes; then add peppers coated with olive oil and roast for an additional 20 minutes.
  5. Mix honey, lime juice, and cilantro; pour over roasted veggies.
  6. Add black beans and corn; roast another 10-15 minutes until heated through.
  • Author: Natalia
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Main
  • Method: Baking
  • Cuisine: Mexican

Nutrition

  • Serving Size: 2 tacos (approximately 200g)
  • Calories: 370
  • Sugar: 8g
  • Sodium: 450mg
  • Fat: 12g
  • Saturated Fat: 1g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 56g
  • Fiber: 12g
  • Protein: 9g
  • Cholesterol: 0mg

Keywords: For an added kick, include jalapeños in your toppings. Make it gluten-free by using corn tortillas instead of flour.