Description
These Black Bean Sweet Potato Tacos are a flavorful and colorful vegetarian dish combining roasted sweet potatoes, black beans, and bell peppers infused with a smoky spice blend and a honey cilantro lime sauce, perfect for a delicious and hearty 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: Preheat oven to 425 degrees F and generously grease a large baking sheet to prevent sticking.
- 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 potatoes with 3 tablespoons olive oil until evenly coated, then sprinkle the spice mix over and stir well to evenly coat the potatoes with the spices.
- First Bake: Spread 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 same large bowl, drizzle with 1 tablespoon olive oil and season with salt and pepper, toss to coat evenly.
- Add Peppers to Bake: After 20 minutes, remove sweet potatoes from oven, add the peppers, and stir to combine all vegetables.
- Second Bake: Return the baking sheet to the oven and roast for another 20 minutes, stirring halfway through.
- Make Sauce: Meanwhile, whisk honey, lime juice, and chopped cilantro together in a small bowl until combined.
- Add Beans and Corn: Remove the pan when vegetables are nicely roasted, add thawed corn and drained black beans, stirring to combine.
- Coat with Sauce: Drizzle the honey lime cilantro sauce over the veggie mixture and stir so everything is evenly coated.
- Final Bake: Return the pan to the oven for 10-15 minutes, stirring halfway through, until the corn is slightly browned and the sauce sticks to the veggies.
- Serve: Remove from oven and serve the filling immediately in warm corn or flour tortillas topped with guacamole, salsa, sour cream, cheese, or your favorite taco toppings.
Notes
- Olive oil can be substituted with other neutral oils like avocado oil without compromising flavor.
- For added heat, include chili powder in the spice mix; spice levels can be adjusted to personal taste.
- Use any color of bell peppers or substitute with other vegetables such as zucchini or carrots.
- Black beans can be swapped with chickpeas or other beans.
- To make the recipe vegan, replace 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; great for lunches.
- Reheat leftovers in the oven at 350 degrees F for 10-15 minutes to restore crispiness, or microwave if preferred without crispiness.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 8 g
- Sodium: 400 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 11 g
- Protein: 9 g
- Cholesterol: 0 mg
