Name: Black Bean Sweet Potato Tacos Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 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); 3 Tablespoons honey; 3 Tablespoons lime juice; 3 Tablespoons fresh cilantro, chopped; Corn or flour tortillas; Guacamole, salsa, sour cream, cheese, etc.

Jump to Recipe· 4.7 from 9 reviews

If you’re craving something hearty, flavorful, and a little bit different, this Black Bean Sweet Potato Tacos Recipe is going to rock your taco night. It’s packed with roasted sweet potatoes and colorful peppers, seasoned just right with a warm blend of spices, and then topped with a bright, tangy honey cilantro lime sauce. Trust me, once you make this, you’ll be coming back for seconds—and probably thirds.

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Why This Recipe Works

Balanced Flavors: The natural sweetness of sweet potatoes is beautifully complemented by warm spices and a zesty honey lime sauce.
Perfect Texture: Roasted sweet potatoes and crisp-tender bell peppers create just the right mix of soft and crunch.
Easy to Customize: You can swap spices, veggies, or beans based on what you have or your mood, making this recipe adaptable for everyone.
Great Make-Ahead Meal: It reheats wonderfully, so it’s perfect for weekday lunches or quick dinners.

Black Bean Sweet Potato Tacos, healthy vegan tacos, easy vegetarian taco recipe, flavorful sweet potato tacos, quick taco dinner ideas - The image shows a colorful mix of roasted vegetables spread out on a baking sheet with a white marbled texture underneath. The dish has three main layers: the first layer is bright yellow corn kernels scattered across the whole surface; the second layer is black beans that fill the spaces between the other vegetables; the third layer features large chunks of roasted sweet potatoes in shades of orange with some charred edges, roasted green bell peppers with shiny skin and some grill marks, and red bell peppers with wrinkled texture and caramelized spots. Tiny green herbs are sprinkled lightly on top for extra color. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic of this Black Bean Sweet Potato Tacos Recipe lies in the ingredients working together like a well-choreographed dance—the spices coaxing out the sweetness of the potatoes, the peppers adding freshness and crunch, and the beans bringing protein and heartiness. Let me walk you through why each one is key.

Black Bean Sweet Potato Tacos, healthy vegan tacos, easy vegetarian taco recipe, flavorful sweet potato tacos, quick taco dinner ideas - Flat lay of fresh cubed sweet potatoes, two medium green bell peppers cut into chunks, one medium red bell pepper cut into chunks, a small white ceramic bowl of rinsed black beans, a small white ceramic bowl of thawed yellow corn kernels, a small white ceramic bowl with a golden honey drizzle, a small white ceramic bowl of fresh chopped cilantro, a small white ceramic bowl of bright lime juice, a small white ceramic bowl of ground cumin, a small white ceramic bowl of paprika, a small white ceramic bowl of garlic powder, a small white ceramic bowl of onion powder, a small white ceramic bowl of ground coriander, a small white ceramic bowl of sea salt, a small white ceramic bowl of black pepper, two tablespoons of golden olive oil in a small white ceramic bowl, and two uncracked brown eggs arranged symmetrically, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Sweet Potatoes: Naturally sweet and tender when roasted, they form the hearty base of the tacos.
Olive Oil: Helps roast everything beautifully and brings out the spices’ depth—don’t skimp on this!
Ground Cumin: Earthy and warm, it’s essential for that signature southwest flavor.
Paprika: Adds smokiness and a subtle heat that lifts the other flavors.
Garlic & Onion Powder: Convenience meets flavor depth—a quick way to add savory goodness throughout.
Ground Coriander: Bright and citrusy, it balances the warmer spices perfectly.
Sea Salt & Pepper: Always important for seasoning and bringing out the best in every other ingredient.
Bell Peppers (green and red): Add freshness, color, and crunch to contrast the softness of sweet potatoes.
Black Beans: A creamy, protein-packed addition that makes these tacos filling and satisfying.
Frozen Corn: Adds bursts of sweetness and texture, plus it roasts nicely right alongside the veggies.
Honey: A touch of natural sweetness in the sauce that ties everything together.
Lime Juice: Brings brightness and acidity to cut through richness.
Fresh Cilantro: Provides a fresh, herbaceous note in the sauce that’s classic for tacos.
Corn or Flour Tortillas: Essential for wrapping up all the delicious filling into a handheld delight.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

This Black Bean Sweet Potato Tacos Recipe is versatile enough to handle all sorts of tweaks. I usually like to make it exactly as is because the balance is just right, but sometimes I get creative—or cater to what’s in my fridge.

Spice it up: If you like a little heat, adding chili powder or a pinch of cayenne works wonders—I’m still cautious with this one, but I love playing with mild smoky heat.
Switch your beans: Black beans are my go-to, but chickpeas or pinto beans are a fabulous swap when I’m mixing things up.
Vegan swap: I swap honey for maple syrup to keep it vegan, though it changes the flavor slightly (still delicious!).
Veggie remix: If you’re not a bell pepper fan, swap in zucchini or mushrooms, or toss in whatever veggies need an outing. This recipe is great for cleaning out the produce drawer.

Step-by-Step: How I Make Black Bean Sweet Potato Tacos Recipe

Step 1: Prep and Spice Up the Sweet Potatoes

Start by preheating your oven to 425°F and greasing a large baking sheet generously. I find using a rimmed sheet pan works best to toss the veggies later. Cube the sweet potatoes into about ½-inch pieces—they’ll roast evenly this way. Toss those cubes in 3 tablespoons of olive oil, then generously coat with the spice mix (cumin, paprika, garlic and onion powders, coriander, salt, and pepper). Stir everything together so each cube has a friend in spices. Roast for about 20 minutes, stirring halfway, until you see the hint of browning that gives them that caramelized flavor I love.

Step 2: Add the Peppers and Roast Again

While the sweet potatoes start their dance in the oven, chop your bell peppers into 1-inch pieces. Toss them in the same bowl you used for sweet potatoes with 1 tablespoon of olive oil, plus a pinch more salt and pepper. Once the sweet potatoes have that lovely roast going, pull out the baking sheet and stir in the peppers. Slide it back in for another 20 minutes, stirring halfway through, so the peppers soften but still keep some crunch and color. I love watching the colors change and get brighter—it makes the kitchen smell amazing!

Step 3: Mix the Beans, Corn, and Sauce

In the final stretch, mix your thawed corn and black beans into the sweet potato and pepper mixture on the pan. Then whisk together honey, lime juice, and fresh cilantro in a small bowl. Drizzle this honey cilantro lime sauce over the veggies and stir so everything is evenly coated—the sauce is the magic that pulls your flavors together perfectly. Return the pan to the oven for 10-15 minutes more, stirring halfway, until the corn is slightly browned and the sauce has thickened and stuck lovingly to the veggies.

Step 4: Serve Warm and Enjoy

Remove from the oven and pile the filling into warm corn or flour tortillas. I always have guacamole, salsa, and a sprinkle of cheese on hand for toppings—they make this taco experience complete. You can also serve it over a bed of greens if you want a lighter meal, which is how I sometimes enjoy leftovers.

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Pro Tips for Making Black Bean Sweet Potato Tacos Recipe

Don’t overcrowd the pan: Give your sweet potatoes plenty of room to roast evenly—you’ll get better caramelization that way.
Use fresh spices: I swear by fresher ground spices here; they pack way more punch and make your kitchen smell incredible.
Warm your tortillas: Toasting your tortillas in a dry skillet or wrapped in foil keeps them pliable and ready to hold all that filling without breaking.
Stir gently: When mixing in the sauce at the end, fold gently to keep those sweet potato cubes intact and not mushy.

How to Serve Black Bean Sweet Potato Tacos Recipe

Black Bean Sweet Potato Tacos, healthy vegan tacos, easy vegetarian taco recipe, flavorful sweet potato tacos, quick taco dinner ideas - Three soft tortillas are open and filled with colorful layers starting with a base of black beans and grilled sweet corn kernels, followed by roasted orange sweet potato cubes and grilled red and green bell pepper slices; each tortilla is topped with a scoop of bright green mashed avocado and fresh green cilantro leaves, all placed close together on a white marbled surface with a small brown bowl of red salsa visible in the corner photo taken with an iphone --ar 2:3 --v 7

Garnishes

I almost always top these tacos with a dollop of creamy guacamole because it adds richness and coolness that balances the spice and roastiness. Fresh salsa or pico de gallo brings a juicy, tangy contrast. A sprinkle of shredded cheese or a bit of sour cream rounds it all out perfectly. And a little extra cilantro and lime wedges on the side? Always.

Side Dishes

These tacos are great paired with a simple Mexican-style rice, a crunchy cabbage slaw, or even a light black bean and corn salad. On busy nights, I’ve happily served them alongside chips and salsa—it’s all about keeping it easy and delicious.

Creative Ways to Present

For a special occasion, I’ve laid out all the fillings and garnishes for a DIY taco bar—friends loved customizing their own plates while sharing laughs. Another idea is serving the filling over tostada shells for an extra crunch or rolling up the filling with cheese in a quesadilla style for a kid-friendly twist.

Make Ahead and Storage

Storing Leftovers

I usually store leftover filling in an airtight container in the fridge, and it stays fresh for up to a week. This makes it really easy to pack into lunch bowls or whip up a quick taco dinner the next day. Just make sure everything’s cooled completely before sealing it to avoid condensation.

Freezing

I’ve frozen the filling a couple of times with success. Just let the mixture cool fully, pack it in freezer-safe bags or containers, and it keeps nicely for up to 3 months. When thawed, the texture is mostly the same, though I recommend reheating gently.

Reheating

For the best texture, I reheat leftovers in the oven at 350°F for 10-15 minutes to bring back some crispiness—keep an eye so nothing dries out. The microwave works fine too if you’re in a hurry, but it’ll get softer. You can always freshen them up with a squeeze of lime or a little extra fresh cilantro on reheating.

FAQs

Can I make this Black Bean Sweet Potato Tacos Recipe gluten-free?

Absolutely! Just swap out the tortillas for gluten-free corn tortillas or other gluten-free wraps, and you’re all set. The rest of the recipe is naturally gluten-free, which makes it a fantastic choice for those avoiding gluten.
Can I use canned beans, or do I need to cook beans from scratch?

Canned beans work perfectly here—just make sure to rinse and drain them well to remove any excess salt or canning liquid. It saves tons of time and works great for a quick weeknight dinner.
Is this recipe suitable for meal prep?

Yes! I often make a big batch on Sunday and enjoy the leftovers for lunches or easy dinners during the week. Just store the filling and tortillas separately and assemble fresh each time.
Can I add protein like chicken or tofu?

Great question! Chicken or tofu cubes can be added if you want more protein. Just cook them separately and add them when you mix in the beans and corn to avoid overcooking your veggies.
How spicy is this Black Bean Sweet Potato Tacos Recipe?

This recipe is mild by default, making it accessible to all palates. But you can always amp up the heat with some chili powder or a dash of cayenne pepper if you like things spicier.

Final Thoughts

I can honestly say this Black Bean Sweet Potato Tacos Recipe has become a staple in my kitchen, especially when I want something comforting but still fresh and vibrant. The way the flavors and textures come together always surprises me—sweet, smoky, tangy, and just the right amount of savory. I hope you make this soon, and when you do, take a moment to savor every bite. You’re going to love how easy it is to pull together and how much your family or friends will enjoy it, too. Give it a try and let me know how it goes—you’ll have a new favorite taco in your repertoire for sure!