Description
This vibrant and flavorful Black Bean Sweet Potato Tacos recipe combines roasted sweet potatoes, black beans, colorful bell peppers, and a honey cilantro lime sauce to create a delicious vegetarian taco filling perfect for a healthy and satisfying meal.
Ingredients
Scale
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
Instructions
- Preheat oven: Preheat oven to 425 degrees F and generously grease a large baking sheet to prepare for roasting sweet potatoes and peppers.
- Mix spices: In a small bowl, combine ground cumin, paprika, garlic powder, onion powder, ground coriander, sea salt, and pepper; set the spice mixture aside.
- Coat sweet potatoes: Place sweet potato cubes in a large bowl, add 3 tablespoons olive oil, and toss until evenly coated. Sprinkle the spice mixture on the sweet potatoes and stir again until fully coated.
- Bake sweet potatoes: Spread the sweet potatoes in a single layer on the prepared baking sheet. Bake for 20 minutes, stirring halfway through, until they begin to brown.
- Prepare peppers: While the sweet potatoes bake, add the green and red peppers to the large bowl. Add the remaining 1 tablespoon olive oil, salt, and pepper, and toss until evenly coated.
- Add peppers to baking sheet: After 20 minutes, remove the baking sheet from the oven, add the peppers to the sweet potatoes, and stir to combine evenly.
- Continue roasting: Return the baking sheet to the oven and roast for an additional 20 minutes, stirring halfway through, until the peppers are tender and slightly browned.
- Make honey lime cilantro sauce: In a small bowl, whisk together honey, lime juice, and chopped cilantro until well combined.
- Add beans and corn: Once the sweet potatoes and peppers are roasted, add the drained black beans and thawed corn to the pan and stir to combine thoroughly.
- Coat mixture with sauce: Drizzle the honey lime cilantro sauce over the vegetable mixture on the pan and stir until everything is evenly coated.
- Final roasting: Return to the oven and bake for 10-15 minutes more, stirring halfway through, allowing the corn to brown slightly and the sauce to stick to the veggies.
- Serve: Remove from oven and serve immediately in warmed corn or flour tortillas, topped with your favorite toppings such as guacamole, salsa, sour cream, or cheese.
Notes
- Any neutral oil like avocado oil can substitute for olive oil in this recipe.
- Add chili powder if you prefer a little heat, or customize spices based on your preference.
- Use any bell pepper colors you like or substitute with other vegetables in the filling.
- Other beans like chickpeas can replace black beans if desired.
- For a vegan version, substitute honey with maple syrup, agave, date syrup, or brown rice syrup.
- Store leftovers in an airtight container in the refrigerator for up to 1 week.
- To reheat and restore crispiness, warm leftovers in the oven at 350 degrees F for 10-15 minutes, or microwave them for convenience (texture will be softer).
Nutrition
- Serving Size: 1 taco
- Calories: 220 kcal
- Sugar: 5 g
- Sodium: 320 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 7 g
- Protein: 6 g
- Cholesterol: 0 mg
