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Black Bean Sweet Potato Tacos

Featured in Nourishing Recipes for Wellness.

These tacos are a vibrant blend of roasted sweet potatoes, black beans, and colorful bell peppers, spiced with cumin and paprika. They're enhanced with a tangy honey cilantro lime sauce that ties all the elements together. Serve them in soft tortillas and customize with toppings like guacamole, salsa, or cheese for a satisfying, versatile meal. Perfect for a hearty, flavorful dinner or meal prep option!

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Recipes Fives Halima
Updated on Mon, 19 May 2025 13:00:49 GMT
A plate of food with a taco and a burrito. Pin it
A plate of food with a taco and a burrito. | tastystanza.com

This vibrant sweet potato and black bean taco filling transforms everyday ingredients into a flavor-packed vegetarian meal that even committed carnivores will devour. The caramelized sweet potatoes and roasted peppers create a satisfying texture while the honey-lime sauce brings everything together with a perfect balance of sweet and tangy notes.

I first created this recipe when trying to use up leftover sweet potatoes and black beans. What started as kitchen improvisation has become our family's favorite Meatless Monday tradition, with everyone customizing their tacos exactly how they like them.

Ingredients

  • Sweet potatoes: Provide natural sweetness and hearty texture, choose firm ones with unblemished skin
  • Black beans: Offer protein and fiber, canned varieties work perfectly but rinse well
  • Bell peppers: Add crunch and vitamin C, look for firm peppers with glossy skin
  • Corn kernels: Contribute subtle sweetness and color contrast, frozen corn works great
  • Honey: Balances the savory elements, local honey brings subtle flavor variations
  • Lime juice: Adds brightness and cuts through the richness, use fresh for best flavor
  • Cilantro: Brings that signature taco freshness, choose bunches with vibrant green leaves

Step-by-Step Instructions

Prep the Spice Blend:
Combine all the spices in a small bowl, mixing thoroughly to ensure even distribution. This creates the foundation of flavor that will coat every sweet potato cube.
Season the Sweet Potatoes:
Toss sweet potato cubes with olive oil until each piece has a light coating, then add the spice mixture. Make sure to stir thoroughly so every cube gets an even coating of the spices. This ensures consistent flavor in every bite.
Initial Roasting:
Spread sweet potatoes in a single layer on your baking sheet, giving them space to roast rather than steam. The first 20 minutes at high heat helps them develop caramelization while starting to soften.
Prepare the Peppers:
While sweet potatoes cook, toss peppers with olive oil and a pinch of salt and pepper. Using the same bowl saves dishes and picks up residual spices for extra flavor.
Combine and Continue Roasting:
Add seasoned peppers to the partially cooked sweet potatoes, distributing evenly. This staggered roasting approach ensures each vegetable cooks perfectly without some becoming too soft.
Create the Sauce:
Whisk together honey, lime juice, and chopped cilantro. The sauce should be loose enough to drizzle but thick enough to coat the vegetables when stirred.
Add Beans and Corn:
Once vegetables are roasted, add black beans and corn to the hot pan. The residual heat will warm them without overcooking.
Apply the Sauce:
Pour the honey cilantro lime mixture over everything while still hot. Stir gently but thoroughly to ensure every component gets coated with the sweet tangy sauce.
Final Roasting:
The last short roasting period allows the sauce to caramelize slightly and adhere to all the ingredients, creating complex flavor and helping everything hold together.
A plate of food with a taco and a burrito. Pin it
A plate of food with a taco and a burrito. | tastystanza.com

You Must Know

The first time I served these tacos at a dinner party, a friend who claimed to hate sweet potatoes ended up asking for the recipe. The roasting process transforms them completely, bringing out natural sweetness while maintaining a satisfying texture that works perfectly in tacos.

Frequently Asked Questions

→ How can I make these tacos vegan?

Simply replace the honey in the sauce with agave syrup or maple syrup for a vegan-friendly alternative.

→ Can I use canned sweet potatoes instead of fresh?

Fresh sweet potatoes are recommended for roasting, as they provide better texture and flavor than canned.

→ What toppings go well with these tacos?

Toppings such as guacamole, fresh salsa, sour cream, shredded cheese, or a squeeze of lime juice pair wonderfully with these tacos.

→ How do I store leftovers?

Store leftover filling in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet or microwave before serving.

→ Can I prepare the filling ahead of time?

Yes, you can prepare the roasted vegetable filling a day in advance. Store it in an airtight container and reheat when ready to serve.

Black Bean Sweet Potato Tacos

Roasted sweet potatoes and black beans pack these tasty tacos.

Prep Time
15 Minutes
Cook Time
50 Minutes
Total Time
65 Minutes
By: merry

Category: Healthy Choices

Difficulty: Intermediate

Cuisine: Mexican

Yield: 6 Servings

Dietary: Vegetarian, Dairy-Free

Ingredients

→ Sweet Potato, Black Bean & Vegetable Filling

01 1 ½ pounds sweet potatoes, cut into ½” cubes (about 6 cups)
02 4 tablespoons olive oil, divided
03 1 teaspoon ground cumin
04 1 teaspoon paprika
05 1 teaspoon garlic powder
06 ½ teaspoon onion powder
07 ¼ teaspoon ground coriander
08 1 teaspoon sea salt
09 ¼ teaspoon pepper
10 1 ½ cups green bell pepper, cut into 1” pieces (from 2 medium peppers)
11 1 cup red bell pepper, cut into 1” pieces (from 1 medium pepper)
12 14.5 ounces black beans, rinsed and drained
13 ½ cup frozen yellow corn, thawed and drained

→ Honey, Cilantro Lime Sauce

14 3 tablespoons honey
15 3 tablespoons lime juice
16 3 tablespoons fresh cilantro, chopped

→ For Serving

17 Corn or flour tortillas
18 Guacamole, salsa, sour cream, cheese, or other preferred toppings

Instructions

Step 01

Preheat oven to 425°F (220°C). Generously grease a large baking sheet.

Step 02

Combine ground cumin, paprika, garlic powder, onion powder, ground coriander, sea salt, and pepper in a small bowl. Set aside.

Step 03

Add sweet potatoes to a large bowl, drizzle with 3 tablespoons of olive oil, and stir until evenly coated. Sprinkle spice mixture over sweet potatoes, stirring to evenly coat.

Step 04

Spread sweet potatoes evenly on the prepared baking sheet and bake for 20 minutes, stirring halfway through, until they begin to brown.

Step 05

While sweet potatoes cook, add bell peppers to the same bowl. Drizzle with 1 tablespoon of olive oil and season lightly with salt and pepper. Stir until evenly coated.

Step 06

After 20 minutes, remove sweet potatoes from the oven and add bell peppers to the pan. Stir to combine and return to the oven for another 20 minutes, stirring halfway through.

Step 07

While vegetables bake, whisk together honey, lime juice, and chopped cilantro in a small bowl.

Step 08

Once sweet potatoes and peppers are roasted, remove the pan from the oven. Add black beans and corn, stirring to combine.

Step 09

Drizzle the honey lime cilantro sauce over the vegetables and stir until evenly coated. Return the pan to the oven for another 10-15 minutes, stirring halfway through, until the corn is lightly browned and the sauce is absorbed.

Step 10

Remove from oven and serve immediately in tortillas or over salad greens. Top with your favorite taco toppings such as guacamole, salsa, sour cream, or cheese.


A plate of food with a taco and a burrito.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains honey, avoid if allergic to pollen or bee products

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 240
  • Total Fat: 8.5 g
  • Total Carbohydrate: 40.3 g
  • Protein: 6.6 g