Description
If you’re in search of a delicious and satisfying meal that brings everyone together, look no further than these Black Bean Sweet Potato Tacos! This recipe is a delightful combination of warm, spiced sweet potatoes and hearty black beans, creating a vibrant taco experience that’s perfect for any occasion. Not only are they bursting with flavor, but they’re also packed with wholesome ingredients like sweet potatoes and black beans, making them a nutritious choice for weeknight dinners or family gatherings. Quick to prepare and easy to customize with your favorite toppings, these tacos will have your taste buds dancing with joy!
Ingredients
Scale
- 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 or agave syrup
- 3 Tablespoons lime juice
- 3 Tablespoons fresh cilantro (chopped)
- Corn or flour tortillas
Instructions
- Preheat your oven to 425 degrees F.
- In a large bowl, toss sweet potato cubes with three tablespoons of olive oil until evenly coated.
- In a small bowl, mix ground cumin, paprika, garlic powder, onion powder, coriander, sea salt, and pepper. Sprinkle over sweet potatoes and stir until well-coated.
- Spread seasoned sweet potatoes on a greased baking sheet and roast for about 20 minutes, stirring halfway through.
- While the sweet potatoes roast, chop green and red peppers, adding them to the same bowl with one tablespoon of olive oil plus extra salt and pepper; stir to coat.
- After the first roast time, add the peppers to the sheet with sweet potatoes and roast for an additional 20 minutes.
- In the meantime, whisk together honey/agave syrup, lime juice, and chopped cilantro in a small bowl.
- Once veggies are roasted to golden brown tenderness, stir in black beans and corn directly on the baking sheet.
- Drizzle honey-lime sauce over roasted veggies and give everything a gentle stir before returning it to the oven for another 10–15 minutes.
- Serve immediately in warm tortillas with toppings of choice.
Nutrition
- Serving Size: About 2 tacos
- Calories: 310
- Sugar: 8g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 0mg