Black Bean Sweet Potato Tacos
Indulge in the vibrant flavors of these Black Bean Sweet Potato Tacos, a perfect dish for busy weeknights or festive gatherings. This vegetarian delight combines roasted sweet potatoes and black beans, creating a hearty filling that’s both nutritious and satisfying. Enhanced with a zesty honey-lime cilantro sauce, these tacos are not only bursting with flavor but also incredibly versatile. Serve them in warm tortillas or over a bed of fresh greens, and customize with your favorite toppings. Quick to prepare and easy to make ahead, these tacos are bound to become a staple on your dinner table.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: Serves approximately 4 people 1x
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
- 1 ½ pounds sweet potatoes, cut into ½” cubes
- 4 Tablespoons olive oil
- 1 teaspoon ground cumin
- 14.5 ounces black beans, rinsed and drained
- ½ cup frozen yellow corn, thawed and drained
- 3 Tablespoons honey
- 3 Tablespoons lime juice
- Corn or flour tortillas
Instructions
- Preheat the oven to 425°F.
- Toss sweet potatoes with 3 tablespoons olive oil and spices; spread on a baking sheet.
- Roast for about 20 minutes; stir halfway through.
- Add bell peppers tossed in olive oil to the sheet; roast for another 20 minutes.
- In a bowl, mix honey, lime juice, and cilantro for the sauce.
- Combine roasted veggies with black beans and corn; drizzle with sauce and return to the oven for an additional 10–15 minutes.
- Serve immediately in tortillas or over salad greens.
Nutrition
- Serving Size: 2 tacos (approximately 300g)
- Calories: 410
- Sugar: 12g
- Sodium: 680mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 12g
- Protein: 11g
- Cholesterol: 0mg