Sweet Potato and Black Bean Tacos
These Black Bean Sweet Potato Tacos feature roasted sweet potatoes, bell peppers, black beans, and corn, tossed in a honey-lime cilantro sauce. Bursting with flavor, fiber, and plant-based protein, they’re perfect for taco night, meal prep, or a satisfying vegetarian dinner.
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.
