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Black Bean Sweet Potato Tacos

A delightful dish that combines earthy black beans and sweet potatoes with vibrant peppers and a zesty honey-lime dressing.
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Serving Size 4 servings

Ingredients

Main Ingredients

  • 1.5 pounds sweet potatoes, cut into ½” cubes
  • 4 Tablespoons olive oil Divided
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 0.5 teaspoon onion powder
  • 0.25 teaspoon ground coriander
  • 1 teaspoon sea salt
  • 0.25 teaspoon pepper
  • 1.5 cups green peppers, cut into 1" pieces
  • 1 cup red peppers, cut into 1” pieces
  • 14.5 ounces black beans, rinsed and drained
  • 0.5 cup frozen yellow corn, thawed and drained
  • 3 Tablespoons honey
  • 3 Tablespoons lime juice
  • 3 Tablespoons fresh cilantro, chopped
  • to taste Corn or flour tortillas For serving
  • to taste Optional toppings: guacamole, salsa, sour cream, cheese

Instructions

Preparation

  • Preheat your oven to 425 degrees F and grease a large baking sheet.
  • In a small bowl, mix together the cumin, paprika, garlic powder, onion powder, ground coriander, sea salt, and pepper. Set aside.
  • In a large bowl, coat the sweet potato cubes with 3 tablespoons of olive oil.
  • Sprinkle the spice mixture over the sweet potatoes and toss to coat evenly.
  • Spread the coated sweet potatoes on the baking sheet and bake for 20 minutes until lightly browned, stirring halfway through for even cooking.
  • In the same bowl, combine the green and red peppers with 1 tablespoon of olive oil, salt, and pepper. Mix well to coat.
  • After 20 minutes, add the pepper mixture to the sweet potatoes on the baking sheet and mix well. Return to the oven for another 20 minutes, stirring halfway through again.

Finishing Touches

  • In a small bowl, whisk together honey, lime juice, and fresh cilantro.
  • Once the veggies are roasted, add the corn and black beans to the baking sheet, mixing everything well.
  • Drizzle the honey-lime-cilantro sauce over the mixture and stir to combine before returning to the oven for an additional 10-15 minutes, until the corn is slightly browned and the sauce is sticky.

Serving

  • Serve immediately in warm tortillas or over salad greens, garnishing with toppings of your choice.

Notes

These tacos are best enjoyed fresh, straight from the oven, with a plethora of toppings. You can also pair them with a refreshing side dish like healthy roasted sweet potato quinoa salad.