Description
Delicious and nutritious Black Bean Sweet Potato Tacos featuring roasted sweet potatoes, bell peppers, black beans, and a honey cilantro lime sauce. Perfect for a vibrant, flavorful vegetarian meal.
Ingredients
Scale
Sweet Potato, Black Bean & Vegetable Filling
- 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)
Honey, Cilantro Lime Sauce
- 3 Tablespoons honey
- 3 Tablespoons lime juice
- 3 Tablespoons fresh cilantro, chopped
For Serving
- Corn or flour tortillas
- Guacamole, salsa, sour cream, cheese, etc.
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat oven to 425 degrees F and generously grease a large baking sheet to prevent sticking.
- Mix Spices: In a small bowl, combine ground cumin, paprika, garlic powder, onion powder, ground coriander, sea salt, and pepper. Set aside.
- Toss Sweet Potatoes with Oil and Spices: Place sweet potato cubes in a large bowl, add 3 tablespoons olive oil, and stir until evenly coated. Sprinkle the spice mixture over the sweet potatoes and stir well to coat evenly.
- Roast Sweet Potatoes: Spread sweet potatoes on the prepared baking sheet and bake for 20 minutes, stirring halfway through, until they begin to brown slightly.
- Prepare Peppers: While sweet potatoes bake, add green and red bell peppers to the large bowl used for sweet potatoes. Add remaining 1 tablespoon olive oil, a pinch of salt, and pepper; toss to coat evenly.
- Add Peppers to Sweet Potatoes: Remove the baking sheet from the oven, add the peppers to the sweet potatoes, and stir to combine.
- Continue Roasting: Return the baking sheet to the oven and bake for an additional 20 minutes, stirring halfway through, until vegetables are tender and roasted.
- Mix Honey Lime Cilantro Sauce: In a small bowl, whisk together honey, lime juice, and chopped cilantro until combined.
- Add Beans, Corn, and Sauce: Remove the pan from the oven, stir in black beans and thawed corn, then drizzle the honey lime cilantro sauce over the veggies. Stir until evenly coated.
- Final Roast: Return the pan to the oven for 10 to 15 minutes, stirring halfway through, until the corn is slightly browned and the sauce has caramelized on the veggies.
- Serve: Remove from oven and serve immediately in warm corn or flour tortillas, topped with your favorite additions such as guacamole, salsa, sour cream, or cheese.
Notes
- Olive Oil: Any neutral oil like avocado oil works well as a substitute.
- Spices: Add chili powder for extra heat if desired; adjust spice quantities to personal taste.
- Bell Peppers: Use any color or substitute with other vegetables to clean out your produce drawer.
- Black Beans: Other beans like chickpeas can be used instead.
- Honey: Substitute with maple syrup or other vegan sweeteners like agave or date syrup for a vegan version.
- Storage: Store leftovers in an airtight container in the refrigerator up to 1 week.
- Reheating: Reheat in oven at 350 degrees F for 10-15 minutes to restore crispiness or microwave for a softer texture.
Nutrition
- Serving Size: 1 taco
- Calories: 250 kcal
- Sugar: 6 g
- Sodium: 350 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 7 g
- Protein: 7 g
- Cholesterol: 0 mg
