Black Bean Sweet Potato Tacos
If you’re in search of a vibrant and satisfying meal, look no further than these Black Bean Sweet Potato Tacos! Bursting with flavor from roasted sweet potatoes and colorful veggies, these tacos are complemented by a zesty honey lime cilantro sauce that will elevate your taco night. Perfect for busy weeknights or fun gatherings, this recipe is not just delicious but also incredibly easy to make. With plenty of room for customization, everyone can enjoy their own unique creation!
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 10 minutes
- Yield: Serves about 4 people 1x
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
- 1 ½ pounds sweet potatoes, cubed
- 4 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon ground coriander
- Sea salt and pepper to taste
- 1 ½ cups green and red peppers, chopped
- 14.5 ounces black beans, rinsed and drained
- ½ cup frozen corn, thawed
- For the sauce: honey, lime juice, fresh cilantro
Instructions
- Preheat oven to 425°F.
- In a bowl, mix spices (cumin, paprika, garlic powder, onion powder, coriander) with salt and pepper.
- Toss sweet potatoes with olive oil and spice mix until well-coated.
- Spread sweet potatoes on a greased baking sheet and roast for 20 minutes.
- Meanwhile, toss peppers with remaining olive oil and seasonings.
- After the first roasting period, add peppers to the sweet potatoes and roast for another 20 minutes.
- Mix honey, lime juice, and cilantro for the sauce.
- Add corn and black beans to veggies; drizzle with sauce and stir gently.
- Roast for an additional 10–15 minutes until everything is warmed through.
Nutrition
- Serving Size: About 2 tacos (200g)
- Calories: 350
- Sugar: 10g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg