Weeknight Dinners

Black Bean Sweet Potato Tacos Recipe

8 servings


50 minutes

total time


1 ½ lbs. sweet potatoes (about 6 cups), cut into 1” cubes ($1.00)

4 TBS olive oil, divided ($0.60)

1 tbsp ground cumin ($0.15)

1 tbsp garlic powder ($0.15)

1 tsp ground coriander ($0.03)

1 tbsp caldo con sabor de pollo ($0.15)

1 ½ cups green pepper (2 medium peppers), cut into 1" pieces (1.76)

1 cup red pepper (1 medium pepper), cut into 1” pieces ($0.88)

1 can (14.5 oz) black beans (rinsed and drained) or 7 oz dry black beans, cooked ($0.62)

3 TBS lime juice from one lime ($0.28)

3 TBS fresh cilantro chopped ($0.35)

Corn or flour tortillas ($0.54)

guacamole, salsa, sour cream, cheese, etc. ($1)


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

Mix spices together in a small bowl, set aside.

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

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

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

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.

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

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

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

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

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

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

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


Serving Size

1 cup


325.8 kcal

Total Fat

11.6 g

Saturated Fat

2.4 g

Unsaturated Fat

6.4 g

Trans Fat



40 mg


57.4 mg

Total Carbohydrate

42.2 g

Dietary Fiber

6.3 g

Total Sugars

12.4 g


15.8 g

8 servings


50 minutes

total time
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