Description
These Black Bean Sweet Potato Tacos combine roasted sweet potatoes, black beans, and colorful bell peppers seasoned with a flavorful spice blend and drizzled with a honey lime cilantro sauce for a delicious and satisfying vegetarian taco filling perfect for any 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, etc.
Instructions
- Preheat and prepare baking sheet. Preheat oven to 425 degrees F. Generously grease a large baking sheet.
- Mix spices. Combine ground cumin, paprika, garlic powder, onion powder, ground coriander, sea salt, and pepper in a small bowl. Set aside.
- Coat sweet potatoes. In a large bowl, toss sweet potato cubes with 3 tablespoons olive oil until evenly coated. Sprinkle the spice mixture over the sweet potatoes and stir to coat evenly.
- Roast sweet potatoes. Spread the sweet potatoes on the prepared baking sheet and bake for 20 minutes, stirring halfway through until they start to brown.
- Prepare peppers. While sweet potatoes bake, add green and red peppers to the large bowl used earlier. Add 1 tablespoon olive oil and a little extra salt and pepper, stirring to coat evenly.
- Add peppers to sweet potatoes. Remove sweet potatoes from oven after 20 minutes, add the coated peppers, and stir to combine.
- Continue roasting vegetables. Return baking sheet to oven for an additional 20 minutes, stirring halfway through.
- Make honey lime cilantro sauce. In a small bowl, mix together honey, lime juice, and chopped fresh cilantro.
- Add beans and corn. When the vegetables are nicely roasted, add black beans and thawed corn to the pan and stir everything to combine.
- Coat with sauce and roast. Drizzle the honey lime cilantro sauce over the veggies and stir to coat evenly. Return to oven for 10-15 minutes, stirring halfway, until corn is slightly browned and sauce has adhered to the vegetables.
- Serve. Remove from oven and serve the filling immediately in warmed corn or flour tortillas topped with favorite taco toppings like guacamole, salsa, sour cream, and cheese.
Notes
- Oil substitute: Use any neutral oil such as avocado oil instead of olive oil.
- Spices: Add chili powder for heat or adjust spices according to personal taste preferences.
- Bell peppers: Use any color or substitute other vegetables as desired, great for using leftover produce.
- Beans: Other beans like chickpeas work well instead of black beans.
- Sweetener: Substitute maple syrup or agave for honey to make the recipe vegan; flavor may slightly vary.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 1 week.
- Reheating: Reheat in the oven at 350 degrees F for 10-15 minutes to retain crispiness or microwave without crispiness.
Nutrition
- Serving Size: 1 taco
- Calories: 280 kcal
- Sugar: 7 g
- Sodium: 350 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 8 g
- Protein: 7 g
- Cholesterol: 0 mg
