These Black Bean Sweet Potato Tacos are a vibrant, nutritious twist on classic taco night.
Packed with fiber-rich black beans, vitamin-loaded sweet potatoes, and colorful bell peppers, they offer a perfect balance of plant-based protein and healthy fats.
Drizzled with a zesty honey-lime cilantro sauce, these tacos are quick to prepare, meal-prep friendly, and bursting with flavor, making them an ideal choice for a wholesome, satisfying dinner.
Sweet Potato and Black Bean Tacos
Equipment
- 1 Measuring Spoons Set
- 1 Measuring Cups Set
- 1 Large Glass Mixing Bowl
- 1 – Spatula or wooden spoon
- 1 Large Baking Sheet
Ingredients
Sweet Potato, Black Bean & Vegetable Filling
- 1½ pounds sweet potatoes peeled and cut into ½” cubes (about 6 cups)
- 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 black pepper
- 1½ cups green bell pepper cut into 1” pieces (2 medium)
- 1 cup red bell pepper cut into 1” pieces (1 medium)
- 14.5 ounces black beans rinsed and drained
- ½ cup yellow corn thawed if frozen
Honey-Lime Cilantro Sauce
- 3 tablespoons honey or maple syrup for vegan version
- 3 tablespoons lime juice
- 3 tablespoons fresh cilantro chopped
For Serving
- Corn or flour tortillas
- Optional toppings: guacamole salsa, sour cream, shredded cheese
Instructions
- Preheat Oven and Prepare Baking Sheet: Begin by preheating your oven to 425°F (220°C). Generously grease a large baking sheet with a small amount of olive oil or line it with parchment paper to prevent sticking. Proper preparation ensures the vegetables roast evenly without burning and makes cleanup much easier.
- Mix Spices for Filling: In a small bowl, combine ground cumin, paprika, garlic powder, onion powder, ground coriander, sea salt, and black pepper. Stir thoroughly to create a uniform spice blend. This mixture will coat the sweet potatoes and vegetables, giving the tacos their signature flavor.
- Prepare Sweet Potatoes: Place the cubed sweet potatoes into a large mixing bowl. Drizzle with 3 tablespoons of olive oil and toss well to ensure every piece is lightly coated. Sprinkle the pre-mixed spices over the sweet potatoes and stir until evenly distributed. Proper coating ensures that each cube absorbs the spices and roasts evenly, enhancing the natural sweetness of the potatoes.
- Initial Roasting of Sweet Potatoes: Spread the seasoned sweet potatoes in a single layer on the prepared baking sheet. Place in the preheated oven and bake for 20 minutes. About halfway through, use a spatula to gently stir the sweet potatoes to promote even browning. The sweet potatoes should start to soften and develop a slight golden-brown color.
- Prepare Bell Peppers: While the sweet potatoes are roasting, cut your bell peppers into 1-inch pieces. In the same large mixing bowl used for sweet potatoes, add the bell peppers along with the remaining 1 tablespoon of olive oil. Sprinkle a pinch of extra salt and pepper and toss to coat. Preparing the peppers in advance ensures that everything is ready to roast together seamlessly.
- Combine Sweet Potatoes and Peppers: After the initial 20 minutes of roasting, remove the baking sheet from the oven. Add the prepared bell peppers to the sweet potatoes and gently stir to combine. Spread the mixture evenly across the pan to ensure uniform roasting.
- Roast Sweet Potatoes and Peppers Together: Return the baking sheet to the oven and roast for an additional 20 minutes, stirring halfway through. The sweet potatoes should be tender, slightly caramelized, and the bell peppers should begin to soften and release their natural sweetness.
- Prepare Honey-Lime Cilantro Sauce: While the vegetables are roasting, combine honey, lime juice, and chopped fresh cilantro in a small bowl. Stir thoroughly to create a smooth, aromatic sauce that will add a bright, zesty flavor to the roasted vegetables.
- Add Beans and Corn: Once the vegetables are nicely roasted, remove the pan from the oven. Add the drained black beans and thawed yellow corn. Gently stir to combine all ingredients evenly. This ensures that the beans and corn are integrated without mashing the roasted vegetables.
- Coat with Honey-Lime Cilantro Sauce: Drizzle the prepared sauce over the sweet potato, pepper, corn, and black bean mixture. Stir thoroughly to ensure every piece is lightly coated with the sauce. This step adds a tangy-sweet flavor that complements the roasted vegetables perfectly.
- Final Roasting to Set Sauce: Return the pan to the oven for a final 10–15 minutes, stirring halfway through. During this time, the sauce will adhere to the vegetables, the corn will lightly brown, and the flavors will meld together beautifully. Keep an eye on the mixture to prevent burning.
- Serve Tacos: Once finished, remove the pan from the oven. Serve the roasted vegetable mixture warm in corn or flour tortillas. Top with your favorite accompaniments such as guacamole, salsa, sour cream, or shredded cheese. These tacos can also be served over fresh salad greens for a lighter, protein-packed meal.
- Optional Meal-Prep Tip: If preparing ahead, allow the roasted vegetable mixture to cool completely before storing in an airtight container. Reheat in the oven at 350°F (175°C) for 10–15 minutes to restore crispiness before serving.
Notes
- Use firm, evenly sized sweet potato cubes to ensure uniform roasting and caramelization.
- For extra flavor, toast spices briefly in the olive oil before tossing with sweet potatoes.
- Bell peppers can be any color or combination, or swap for zucchini, mushrooms, or carrots for variety.
- Rinse and drain black beans thoroughly to prevent excess moisture, which can make the tacos soggy.
- Thaw frozen corn before roasting to achieve a slightly caramelized texture.
- The honey-lime cilantro sauce can be adjusted to taste, with more lime for tang or extra honey for sweetness.
- Serve immediately for best texture; leftovers are great for meal prep or salads.
Chef’s Secrets For Flavorful Tacos
The secret to these tacos’ vibrant taste lies in layering flavors and textures.
Roasting the sweet potatoes and peppers separately before combining ensures each vegetable caramelizes perfectly, enhancing natural sweetness.
Tossing the black beans and corn in the pan at the end preserves their texture while absorbing the sauce.
The honey-lime cilantro drizzle not only brightens the dish but also balances the warmth of the roasted vegetables, creating a flavor profile that is both fresh and satisfying.
Serving Suggestions For Taco Night
These tacos are highly versatile and can be served in multiple ways.
Pile the roasted vegetables into corn or flour tortillas for a classic taco night.
For a lighter option, serve over mixed salad greens for a nourishing taco salad.
Add creamy toppings such as guacamole, sour cream, or shredded cheese for richness, or a fresh salsa for extra tang.
Pair with Mexican-style rice or quinoa for a hearty, balanced meal.
Garnish with extra cilantro and lime wedges to enhance the fresh flavors.
Storage Tips To Maintain Freshness
Store leftover roasted vegetables in an airtight container in the refrigerator for up to 5–7 days.
To maintain their texture, reheat in a preheated oven at 350°F (175°C) for 10–15 minutes rather than using a microwave, which can make them soft.
If meal-prepping for the week, keep tortillas separate and assemble tacos just before serving to preserve freshness and prevent sogginess.
The honey-lime cilantro sauce can also be stored in a small container and drizzled just before serving.
Frequently Asked Questions
1. Can I make this recipe vegan?
Yes! Simply substitute honey in the sauce with maple syrup, agave nectar, or date syrup for a vegan-friendly option. The flavor will remain deliciously balanced.
2. Can I use other beans instead of black beans?
Absolutely. Chickpeas, kidney beans, or pinto beans work well in this recipe. Choose your favorite or whatever you have on hand for versatility.
3. How can I make these tacos spicier?
Add a pinch of chili powder, smoked paprika, or cayenne pepper to the spice mix for a gentle heat. Alternatively, top with fresh jalapeño slices or a dash of hot sauce.
4. Can I prep this recipe ahead of time?
Yes! Roast the sweet potatoes, peppers, and corn up to two days in advance and store in an airtight container.
Prepare the honey-lime cilantro sauce separately and assemble tacos just before serving to maintain freshness.
5. Can I freeze the roasted vegetable filling?
You can freeze the roasted vegetable mixture for up to two months. Cool completely before placing in a freezer-safe container or bag.
Thaw overnight in the refrigerator and reheat in the oven for best texture before serving.
