Black Bean Sweet Potato Tacos (Print Version)
# 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:
01 -
Preheat oven to 425°F (220°C). Generously grease a large baking sheet.
02 -
Combine ground cumin, paprika, garlic powder, onion powder, ground coriander, sea salt, and pepper in a small bowl. Set aside.
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.
04 -
Spread sweet potatoes evenly on the prepared baking sheet and bake for 20 minutes, stirring halfway through, until they begin to brown.
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.
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.
07 -
While vegetables bake, whisk together honey, lime juice, and chopped cilantro in a small bowl.
08 -
Once sweet potatoes and peppers are roasted, remove the pan from the oven. Add black beans and corn, stirring to combine.
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.
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.