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Black Bean Sweet Potato Tacos

Black Bean Sweet Potato Tacos Recipe
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Discover a burst of flavor with our Black Bean Sweet Potato Tacos Recipe! Perfect for busy weeknights or casual gatherings, these colorful tacos feature roasted sweet potatoes, hearty black beans, and vibrant peppers, all drizzled with a zesty honey-lime sauce. With easy-to-follow instructions and customizable toppings, this recipe is sure to become a family favorite. Packed with nutritious ingredients, each taco is not only delicious but also a wholesome choice for everyone at the table. Enjoy the adventure of taco night with this delightful dish that’s both satisfying and healthy!

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
  • 3 tablespoons lime juice
  • 3 tablespoons fresh cilantro (chopped)
  • Corn or flour tortillas
  • Guacamole, salsa, sour cream, cheese, etc.

Instructions

  1. Preheat the oven to 425 degrees F.
  2. In a large bowl, toss the cubed sweet potatoes with 3 tablespoons of olive oil until they’re nicely coated. Then sprinkle on the cumin, paprika, garlic powder, onion powder, coriander, sea salt, and pepper.
  3. Spread the seasoned sweet potatoes out on a greased baking sheet. Bake them in your preheated oven for about 20 minutes, stirring halfway through.
  4. While the sweet potatoes are roasting, toss the cut peppers with remaining olive oil and additional salt and pepper in the same bowl.
  5. After the sweet potatoes have been in the oven for 20 minutes, add the peppers to the baking sheet and return to the oven for another 20 minutes, stirring halfway through.
  6. Meanwhile, whisk together honey, lime juice, and chopped cilantro in a small bowl.
  7. Once the veggies are nicely roasted, add black beans and corn onto the pan and stir well.
  8. Drizzle the honey-lime mixture over the roasted veggies and stir gently to coat.
  9. Return to the oven for another 10–15 minutes until everything is hot and slightly browned.
  10. Serve in warm tortillas with your favorite toppings.

Nutrition

Find it online: https://kitchencreationsblog.com/black-bean-sweet-potato-tacos-recipe/