Sweet Potato and Black Bean Tacos maybe aren’t the first thing you’d think to make for dinner but once you try them that will change! They have the best blend of flavors and no one will even miss the meat. Easily one of the best vegetarian recipes!
Healthy Sweet Potato and Black Bean Tacos
Whether you are vegetarian or not, please try these tacos! They are amazingly delicious! Even though they are incredible simple they are also incredibly good.
They are reminiscent of the flavors of a sweet pork taco but of course without the meatiness.
Tacos are one of worlds best foods (if you ask me) and once you step outside the comfort zone of the classic beef or chicken you’ll realize there’s a world of opportunity. Tacos can be made countless ways and it’s fun to switch things up once in a while.
Then after you’ve tried these sweet potato tacos be sure to try my other Vegetarian Taco Recipes:
- Lentil Tacos (Slow Cooker)
- Black Bean Tacos with Avocado Cilantro Lime Crema
- Quinoa Tacos
- Roasted Veggie Tacos
Flavorful Vegetarian Tacos That Don’t Even Need the Toppings!
My husband hates sweet potatoes yet he loved these tacos. All through dinner he kept saying “mmmmm” “mmmmm, these are so good.” I’m surprised he didn’t ask if the corn was hand shucked (name that movie? It’s one of my all time faves, What About Bob).
They were good enough that I could have cared less about tomatoes, salsas and hot sauces and for me that is shocking. I like my tacos with the works and these really don’t even need it.
Yes they are also good with it but they are amazing with the filling alone. Try these and see what I mean!
What Ingredients go into Sweet Potato Tacos?
- Veggies – Sweet potatoes, yellow onion, garlic, corn, cilantro
- Olive oil
- Spices – cumin, paprika, coriander, cayenne pepper, S&P
- Black Beans
- Corn or flour tortillas
- Desired toppings (optional)
How do You Make Sweet Potato Tacos?
- Preheat oven to 425 degrees. Line a baking sheet with foil then place sweet potatoes on foil.
- Drizzle with 3 Tbsp olive oil and toss to evenly coat.
- Sprinkle with spices then toss to evenly coat.
- Bake in preheated oven 15 – 20 minutes until tender, removing from oven and tossing once halfway through baking.
- Meanwhile, in a large skillet, heat remaining 1 Tbsp olive oil over medium-high heat.
- Once hot add onion and saute until caramelized (golden brown on edges and tender), about 5 – 6 minutes, adding in garlic during last 30 seconds of sauteing.
- Reduce heat to medium-low, add in drained black beans, corn, honey and lime juice.
- Heat until warmed through.
- Toss in roasted sweet potatoes and cilantro.
- Serve over warm tortillas with desired toppings.
How do You Cook Corn Tortillas?
Brush tortillas with olive oil and cook in a non-stick skillet over medium-high heat, or cook in a little olive oil in skillet (about 1/2 tsp per side). It also works well to do this on an 375 – 400 degree preheated electric griddle when making a bunch at once.
More Delicious Healthy Vegetarian Recipes to Try!
- Vegetarian Chili
- Sweet Potato and Chick Pea Buddha Bowls
- Red Vegetable Curry
- Pasta Primavera
- Black Bean Tortilla Soup
- Mango Black Bean Avocado Quinoa Salad
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Sweet Potato and Black Bean Tacos (with Honey and Lime)
- 1 1/2 lbs sweet potatoes, peeled and diced into 1/2-inch cubes
- 4 Tbsp olive oil, divided
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp ground coriander
- 1/4 tsp cayenne pepper (optional)
- Salt and freshly ground black pepper
- 1 cup chopped yellow onion, diced
- 1 1/2 tsp minced garlic
- 1 (14.5 oz) can black beans, drained and rinsed
- 1 cup frozen yellow corn, thawed and drained
- 3 Tbsp honey
- 3 Tbsp fresh lime juice
- 2 Tbsp chopped fresh cilantro
- 10 Corn or flour tortillas
- Sliced avocado, romaine lettuce, cotija or feta cheese, for serving (optional)
- Preheat oven to 425 degrees. Line a baking sheet with foil then place sweet potatoes on foil. Drizzle with 3 Tbsp olive oil and toss to evenly coat.
- Sprinkle evenly with cumin, paprika, coriander, cayenne pepper and season lightly with salt and pepper to taste then toss to evenly coat. Bake in preheated oven 15 - 20 minutes until tender, removing from oven and tossing once halfway through baking.
- Meanwhile, in a large skillet, heat remaining 1 Tbsp olive oil over medium-high heat. Once hot add onion and saute until caramelized (golden brown on edges and tender), about 5 - 6 minutes, adding in garlic during last 30 seconds of sauteing.
- Reduce heat to medium-low, add in drained black beans, corn, honey and lime juice. Heat until warmed through. Toss in roasted sweet potatoes and cilantro. Serve over warm tortillas with desired toppings.