Description

Indulge in the vibrant flavors of these Black Bean Sweet Potato Tacos, a delightful vegetarian twist on a classic favorite. This recipe showcases the perfect balance of roasted sweet potatoes and black beans, harmonized with fresh peppers and a zesty honey-lime cilantro sauce. Ideal for taco nights or casual gatherings, these tacos are not only nutritious but also bursting with flavor. With their colorful presentation and satisfying texture, they’re guaranteed to impress both vegetarians and meat lovers alike. Serve them in warm tortillas or over crisp salad greens for a refreshing meal that everyone will enjoy!

Ingredients

Scale

1 ½ pounds sweet potatoes, cut into ½” cubes
4 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon garlic powder
14.5 ounces black beans, rinsed and drained
1 cup red pepper, cut into 1” pieces
Corn or flour tortillas

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Instructions

Preheat the oven to 425°F (220°C) and grease a baking sheet with olive oil.
In a bowl, toss sweet potato cubes with olive oil and spices (cumin, paprika, garlic powder, salt, and pepper) until well-coated.
Spread the sweet potatoes on the baking sheet and roast for about 20 minutes.
Add red pepper pieces to the pan after 20 minutes; stir together and continue roasting for another 20 minutes.
In a small bowl, mix honey with lime juice and chopped cilantro; set aside.
Once vegetables are golden brown, stir in the black beans until combined.
Drizzle the honey-lime sauce over the mixture; roast for an additional 10–15 minutes.
Serve in tortillas or over salad greens topped with your choice of toppings.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Dinner
Method: Baking
Cuisine: Mexican

Nutrition

Serving Size: 2 tacos (approximately 200g)
Calories: 350
Sugar: 8g
Sodium: 440mg
Fat: 14g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 12g
Protein: 10g
Cholesterol: 0mg