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Black Bean Sweet Potato Tacos

These Black Bean Sweet Potato Tacos are a delicious, hearty dish filled with roasted sweet potatoes, colorful bell peppers, and seasoned black beans, all wrapped in warm tortillas.
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Serving Size 4 servings

Ingredients

For the tacos

  • 1.5 pounds sweet potatoes, cut into ½” cubes
  • 4 Tablespoons olive oil divided into 3 tablespoons for sweet potatoes and 1 tablespoon for bell peppers
  • 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 pepper, cut into 1" pieces
  • 1 cup red pepper, cut into 1” pieces
  • 14.5 ounces black beans, rinsed and drained
  • 0.5 cup frozen yellow corn, thawed and drained
  • 3 Tablespoons honey can substitute with agave syrup or maple syrup
  • 3 Tablespoons lime juice
  • 3 Tablespoons fresh cilantro, chopped
  • Corn or flour tortillas for serving
  • Guacamole, salsa, sour cream, cheese, etc. for toppings

Instructions

Preparation

  • Preheat your oven to 425 degrees F and generously grease a large baking sheet.
  • In a small bowl, mix together the spices: cumin, paprika, garlic powder, onion powder, ground coriander, sea salt, and pepper. Set this spice mix aside.
  • In a large bowl, add your sweet potatoes and drizzle 3 tablespoons of olive oil over them. Toss them until they are evenly coated.
  • Sprinkle the spice mixture over the sweet potatoes and stir until they are well coated. Spread them out on your prepared baking sheet.

Roasting

  • Roast in the preheated oven for 20 minutes, stirring halfway through until the sweet potatoes begin to brown.
  • While the sweet potatoes are roasting, add the green and red peppers to the large bowl. Drizzle with 1 tablespoon of olive oil and add a little extra salt and pepper. Mix until coated.
  • After 20 minutes, remove the baking sheet from the oven and add the bell peppers to the sweet potato mixture, stirring to combine. Return to the oven for another 20 minutes, stirring occasionally.

Finishing Touches

  • As the vegetables roast, whisk together the honey, lime juice, and cilantro in a small bowl.
  • Once the sweet potatoes and peppers are nicely roasted, stir in the corn and black beans, and drizzle the honey-lime mixture over everything. Stir to mix well.
  • Bake for an additional 10-15 minutes until the corn is slightly browned and the sauce adheres to the veggies.
  • Remove from the oven, serve immediately in warm tortillas, and top with your favorite toppings such as guacamole or salsa.

Notes

These tacos are versatile and can be served in soft corn or flour tortillas or over leafy greens. Leftovers can be stored in an airtight container for up to three days. For freezing, let cool and transfer to a freezer-safe container for up to three months.