Terrific Taco Tuesday April 2 2024

Black Bean Sweet Potato Tacos Recipe

These healthy black bean sweet potato tacos are the best vegetarian tacos ever. Sweet potatoes and vegetables are perfectly spiced and roasted, then tossed  with a honey, lime cilantro mixture for the most flavorful and delicious tacos. Taco night isn’t complete without this sweet potato taco recipe!

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Course: Main CourseCuisine: MexicanDiet: Gluten Free, Vegetarian�

Servings: 8 Servings�

Author:Laura

Equipment

• measuring spoons

• measuring cups

• glass batter bowl

• spatula

• baking sheet

Ingredients

Sweet Potato, Black Bean & Vegetable Filling

• 1 ½ lbs. sweet potatoes (about 6 cups), cut into 1” cubes

• 4 TBSolive oil, divided

• 1 tspground cumin

• 1 tsppaprika

• 1 tspgarlic powder

• ½ tsponion powder

• ¼ tspground coriander

• 1 tspsea salt

• ¼ tsppepper

• 1 ½ cups green pepper (2 medium peppers), cut into 1″ pieces

• 1 cup red pepper (1 medium pepper), cut into 1” pieces

• 1 can (14.5 oz) black beans (rinsed and drained)

• ½ cup frozen yellow corn thawed and drained

Honey, Cilantro Lime Sauce

• 3 TBShoney (maple syrup for vegan)

• 3 TBSlime juice

• 3 TBS fresh cilantro chopped

For Serving

• Corn or flour tortillas

• guacamole, salsa, sour cream, cheese, etc.

Instructions

1. Preheat oven to 425 degrees F. Generously grease a large baking sheet.

2. Mix spices together in a small bowl, set aside.

3. Put sweet potatoes in a large bowl and add 3 TBS olive oil. Stir until potatoes are evenly coated.

4. Sprinkle spices on sweet potatoes and stir until the sweet potatoes are evenly coated with the spice mixture.

5. Bake in preheated oven for 20 minutes, or until they just start to brown, stirring halfway through.

6. While sweet potatoes are baking, add peppers to the large bowl that the sweet potatoes were mixed in. Add 1 TBS olive oil and a little extra salt and pepper. Stir until evenly coated.

7. After 20 minutes, or once sweet potatoes are slightly browned, remove the pan from oven and add peppers. Stir until combined.

8. Return to oven for 20 more minutes, stirring halfway through.

9. While pan is in the oven, mix honey, lime juice and cilantro together in a small bowl and stir to combine.

10. Once sweet potatoes and peppers are looking nice and roasted, add corn and black beans and stir to combine.

11. Drizzle honey lime cilantro sauce over all the veggies on the pan and stir until everything is evenly mixed/coated.

12. Return to the oven for 10-15 minutes, stirring halfway through. Until corn is slightly browned and the sauce has stuck to the veggies!

13. Remove from oven and serve immediately in tortillas or over salad greens, topped with your favorite taco toppings (guacamole, salsa, etc).

Notes

Ingredient Substitutions

• Olive oil. Any neutral oil works well in this recipe! My top two recommendations are olive oil and avocado oil.

• Spices.  If you’d like to add a little heat (I am a spice wimp), toss in some chili powder. If you’re not a fan of one of the spices, you can easily customize them to your liking by increasing what you love and decreasing what you don’t. However, I find this spice blend perfect.�

• Bell peppers. I use a total of 3 small bell peppers. Choose your favorite color (red, green, yellow orange,purple), or if you aren’t a fan, you can substitute a different vegetable. I sometimes use this as a “clean the produce drawer” recipe and toss in whatever I have on hand.

• Black beans. Any bean would work well in this recipe, however black beans are my favorite. Chickpeas are another great choice.

• Honey. If you’d like to make this recipe vegan you can substitute maple syrup for the honey, but the taste will be a touch different. Other vegan sweeteners include agave, date syrup, and brown rice syrup!

To Store:

Store any leftovers in an airtight container in the refrigerator for up to 1 week. This recipe makes a large amount of taco filling, so I love eating the leftovers for lunches throughout the week.�

To reheat

To restore the crispiness, reheat the sweet potato tacos in the oven at 350 degrees F for about 10-15 minutes (be sure to check often). They can also be warmed in the microwave, and they will still be delicious but won’t be crispy.�

Nutrition

Serving:1cup | Calories:325.8kcal | Carbohydrates:42.2g | Protein:15.8g | Fat:11.6g | Saturated Fat:2.4g | Polyunsaturated Fat:1.3g | Monounsaturated Fat:5.1g | Cholesterol:40mg | Sodium:57.4mg | Potassium:399.2mg | Fiber:6.3g | Sugar:12.4g | Vitamin A:21150IU | Vitamin C:98.2mg | Calcium:34mg | Iron:2.3mg

Courtesy of: Laura

Black Bean Sweet Potato Tacos Recipe https://joyfoodsunshine.com/honey-lime-roasted-sweet-potato-black-bean-tacos/ August 19, 2020 – Pinterest