Name: Sweet Potato Black Bean Tacos Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 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); 3 tablespoons honey; 3 tablespoons lime juice; 3 tablespoons fresh cilantro chopped; Corn or flour tortillas; Guacamole; Salsa; Sour cream; Cheese

Jump to Recipe· 4.8 from 23 reviews

If you’re on the lookout for a vibrant, filling, and utterly delicious taco that’s perfect for any night of the week, then stick around—I’m about to share my all-time favorite Sweet Potato Black Bean Tacos Recipe that’s fan-freaking-tastic. This recipe combines the natural sweetness of roasted sweet potatoes with hearty black beans, bold spices, and a tangy honey lime cilantro sauce that’ll have you coming back for seconds (and thirds!). Trust me, once you try these, tacos will never be the same!

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Why This Recipe Works

Sweet & Savory Harmony: Roasted sweet potatoes bring natural sweetness that pairs perfectly with the earthy black beans and smoky spices.
Layered Flavors: The unique spice blend along with the vibrant honey lime cilantro sauce makes every bite pop with fresh, balanced flavor.
Simple But Colorful: Using colorful bell peppers and corn not only brightens the dish but adds delightful texture contrasts.
Versatile & Crowd-Pleasing: This recipe can easily fit vegan, vegetarian, or omnivore diets and is a total hit at gatherings or quick weeknight dinners.

Sweet Potato Black Bean Tacos, Vegetarian Taco Ideas, Healthy Taco Recipes, Easy Vegan Tacos, Delicious Taco Dinner - The image shows a colorful mix of roasted vegetables spread out on a baking sheet with a white marbled texture underneath. The dish has three main layers: the first layer is bright yellow corn kernels scattered across the whole surface; the second layer is black beans that fill the spaces between the other vegetables; the third layer features large chunks of roasted sweet potatoes in shades of orange with some charred edges, roasted green bell peppers with shiny skin and some grill marks, and red bell peppers with wrinkled texture and caramelized spots. Tiny green herbs are sprinkled lightly on top for extra color. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Sweet Potato Black Bean Tacos Recipe uses a combination of fresh, pantry-friendly ingredients that harmonize beautifully. Each ingredient isn’t just for taste—there’s a purpose behind every one to create that perfect taco experience you’ll want to make again and again.

Sweet Potato Black Bean Tacos, Vegetarian Taco Ideas, Healthy Taco Recipes, Easy Vegan Tacos, Delicious Taco Dinner - Flat lay of fresh cubed sweet potatoes, two medium green bell peppers cut into chunks, one medium red bell pepper cut into chunks, a small white ceramic bowl of rinsed black beans, a small white ceramic bowl of thawed yellow corn kernels, a small white ceramic bowl with a golden honey drizzle, a small white ceramic bowl of fresh chopped cilantro, a small white ceramic bowl of bright lime juice, a small white ceramic bowl of ground cumin, a small white ceramic bowl of paprika, a small white ceramic bowl of garlic powder, a small white ceramic bowl of onion powder, a small white ceramic bowl of ground coriander, a small white ceramic bowl of sea salt, a small white ceramic bowl of black pepper, two tablespoons of golden olive oil in a small white ceramic bowl, and two uncracked brown eggs arranged symmetrically, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Sweet potatoes: They roast to a tender, caramelized perfection and offer a slightly sweet base that complements the beans.
Black beans: These add hearty protein and a creamy texture, making tacos satisfying and filling.
Green and red bell peppers: They bring crunch, color, and a mild sweetness to brighten up the filling.
Frozen yellow corn: Adds a subtle crisp pop, echoing the sweetness of sweet potatoes for balance.
Olive oil: Coats everything for roasting, helping develop caramelization and flavor.
Spices (cumin, paprika, garlic powder, onion powder, coriander, salt, pepper): Together, they build a warm, smoky, and aromatic profile that’s key to these tacos.
Honey, lime juice, fresh cilantro (for sauce): This trio brings a bright, tangy, and slightly sweet finish that ties all the flavors together.
Corn or flour tortillas: Your vehicle of choice for scooping up all that goodness—choose based on your preference or dietary needs.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of the things I love most about this Sweet Potato Black Bean Tacos Recipe is how easy it is to customize to your liking. Whether you’re a spice lover, keeping it mild, or want to sneak in extra veggies, this recipe plays nicely with your preferences.

Add heat: I usually keep it mild but when friends come over craving spice, I toss in some chili powder or a pinch of cayenne—instant warmth without overpowering.
Swap veggies: Not a fan of bell peppers? No worries! I’ve swapped in zucchini or mushrooms with great results—the idea is to keep that mix of textures and color.
Vegan swap: My vegan friends adore swapping honey for pure maple syrup, which keeps the sauce sweet with a hint of caramel.

Step-by-Step: How I Make Sweet Potato Black Bean Tacos Recipe

Step 1: Prep and Spice Up the Sweet Potatoes

Start by preheating your oven to 425°F and greasing a large baking sheet generously—don’t be shy with the olive oil here to help avoid sticking. In a big mixing bowl, toss those cubed sweet potatoes with 3 tablespoons olive oil until evenly coated, then sprinkle on your spice mix (cumin, paprika, garlic powder, onion powder, coriander, salt, and pepper). Give everything a good stir so each cube is kissed with that flavorful blend. This first bake softens the potatoes and gets them starting to brown nicely, about 20 minutes rotating it halfway to ensure even roasting.

Step 2: Add Peppers and Roast Some More

While your sweet potatoes are baking, add the cut bell peppers to the same bowl you used (no waste here!) with the remaining 1 tablespoon of olive oil, plus a pinch more salt and pepper. Toss them well—these guys will roast alongside the sweet potatoes for another 20 minutes. Once the initial bake finishes, pull out the pan, stir peppers in with the sweet potatoes, and get that colorful combo back into the oven, stirring halfway through to ensure everything roasts evenly and develops fantastic caramelized edges.

Step 3: Mix in Corn, Beans & Honey Lime Cilantro Sauce

While your veggies are roasting, whip up the sauce by stirring together honey, fresh lime juice, and chopped cilantro in a small bowl. Once the peppers and sweet potatoes look beautifully roasted, take the pan out and add the thawed corn and drained black beans. Pour your honey lime cilantro sauce over everything and stir gently to coat all the veggies. Return the pan to the oven one last time for 10-15 minutes, stirring halfway, until the corn has a bit of a golden edge and the sauce clings to your filling in all the right places.

Step 4: Time to Assemble and Enjoy!

Remove the pan from the oven and serve those vibrant and flavorful veggies straight into warmed corn or flour tortillas. Pile on your favorite taco toppings—guacamole, salsa, sour cream, cheese—you name it. I often garnish with a little extra cilantro and a squeeze of fresh lime for that extra zing.

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Pro Tips for Making Sweet Potato Black Bean Tacos Recipe

Even Cubes for Even Roasting: I find cutting the sweet potatoes into uniform ½” cubes ensures they cook evenly and get perfectly tender without drying out.
Don’t Overcrowd the Pan: Give those veggies some breathing room when roasting—the caramelization and slight crispiness comes from plenty of space.
Taste the Spice Blend: If you want a stronger punch, adjust the spices before roasting, but always start modestly because they’ll intensify as they cook.
Warm Tortillas Properly: I like heating tortillas wrapped in foil in the oven to keep them soft yet pliable, avoiding the dreaded torn taco shell mid-bite.

How to Serve Sweet Potato Black Bean Tacos Recipe

Sweet Potato Black Bean Tacos, Vegetarian Taco Ideas, Healthy Taco Recipes, Easy Vegan Tacos, Delicious Taco Dinner - Three soft tortillas are open and filled with colorful layers starting with a base of black beans and grilled sweet corn kernels, followed by roasted orange sweet potato cubes and grilled red and green bell pepper slices; each tortilla is topped with a scoop of bright green mashed avocado and fresh green cilantro leaves, all placed close together on a white marbled surface with a small brown bowl of red salsa visible in the corner photo taken with an iphone --ar 2:3 --v 7

Garnishes

I’m a big fan of keeping garnishes simple but flavorful. For these tacos, I usually go with fresh cilantro sprigs, a dollop of guacamole, a spoonful of tangy salsa, and a light drizzle of sour cream or crema to cool down the spices. If you’re feeling adventurous, a sprinkle of crumbled queso fresco or shredded cheese adds a nice creamy touch.

Side Dishes

These tacos pair perfectly with a simple Mexican street corn salad (elote style) or a crisp cabbage slaw that cuts through the richness. For something easy yet satisfying, a side of black bean and corn salad or even a light avocado and tomato salad is spot on too.

Creative Ways to Present

For a party or taco night, I like serving the filling buffet-style with warm tortillas and plenty of toppings spread out. Another fun idea is using small lettuce leaves instead of tortillas for a fresh, low-carb option. I’ve also assembled these in mini crispy taco shells for a crunchy twist that guests adore.

Make Ahead and Storage

Storing Leftovers

I store any leftover filling in an airtight container in the fridge, and it keeps beautifully for up to a week. This makes quick lunches a breeze—just grab some tortillas and your favorite toppings, and you’re set for a satisfying meal.

Freezing

If you want to make a big batch ahead, this filling freezes well. Just cool it completely, pack into freezer-safe containers, and freeze for up to 3 months. When you’re ready, thaw overnight in the fridge before reheating.

Reheating

I like reheating leftovers in the oven at 350°F for about 10-15 minutes to bring back the lovely roasted texture and keep the filling from turning mushy. If you’re short on time, the microwave works too, but you might lose some crispness.

FAQs

Can I make Sweet Potato Black Bean Tacos Recipe gluten-free?

Absolutely! Just swap regular flour tortillas for corn tortillas or your favorite gluten-free tortillas. The filling itself is naturally gluten-free, so you’re all set for a safe and delicious meal.
How spicy is this Sweet Potato Black Bean Tacos Recipe?

This recipe is mild by default, making it approachable for kids and spice-sensitive eaters. But you can easily bump up the heat by adding chili powder, cayenne, or even a dash of hot sauce when mixing your spices or as a topping.
Can I prepare parts of this recipe in advance?

Yes! You can prep and roast the sweet potatoes and peppers a day ahead and store them in the fridge. When ready to serve, simply warm the filling, mix in the beans and sauce, and assemble your tacos.
What toppings do you recommend for these tacos?

I love topping these tacos with guacamole, salsa, fresh cilantro, a squeeze of lime, and if you like, sour cream or shredded cheese. These add creaminess and extra flavor layers.

Final Thoughts

This Sweet Potato Black Bean Tacos Recipe has quickly become a staple in my kitchen—not just because it’s easy and nutritious, but because it invites all the flavors and textures I crave in one taco. Plus, it’s flexible enough to fit any diet or season. I genuinely recommend giving it a go—you’ll love how roasted sweet potatoes and smoky beans come together with that fresh honey lime cilantro sauce. So, fire up your oven, grab those ingredients, and let’s taco ‘bout the best veggie tacos you’ll ever eat!