You know I’m all about meat… burgers, chicken, steak… you name it! But sometimes you just want to lighten it up a bit, and that’s where this meal comes into play. It’s a vegetarian taco meal, but for all you omnivores out there… don’t be turned off by the lack of meat… these black bean and sweet potato soft tacos are hearty enough to satisfy both vegetarians and meat-eaters alike!
Now tell me that doesn’t look hearty and delicious! 🙂 Peeled sweet potatoes are roasted with spices until they’re lightly caramelized, then sauteed with black beans, corn, onions, and tossed with a touch of honey and lime. Spoon that wonderful taco filling into some flour tortillas, top with some diced buttery avocado, shredded lettuce and purple cabbage, and torn cilantro leaves, and finish with a cool and refreshing honey, cilantro, and lime sour cream.
Not only is this meal incredibly delicious and hearty, it’s also simple to prepare… in about 30 minutes! Perfect for a quick weeknight meal 🙂
Okay, on to the recipe at hand 🙂 The first thing you’ll do is peel some sweet potatoes, toss them with some olive oil and your seasonings. Roast them in the oven for about 20-25 minutes.
While the potatoes are roasting, saute your onion and garlic, then add in the drained black beans, and corn. Add in the roasted sweet potatoes and toss together with some honey and lime juice and minced cilantro.
Your filling is complete! You may have noticed in the beginning pictures that my flour tortillas look a little… ahem… rustic and not quite round and uniform lol. I made my own Flour Tortillas earlier in the day 🙂 If you’ve never made your own before… don’t be scared by it… it’s verrrrrry simple, takes about 30-40 minutes, and the flavor is absolutely incredible! However, these black bean tacos would still be amazingly good with store-bought tortillas as well 🙂
You can top these tacos with any toppings you want, seriously, customize these to your tastes 🙂 I chose some shredded romaine lettuce, shredded purple cabbage (I love the color and the crunch), diced avocado, roughly chopped cilantro leaves and a delicious cream sauce. To make the sauce I just combined sour cream, lime juice, cilantro, honey, and a pinch of salt and chili powder in my food processor and pulsed until I had a smooth, creamy sauce.
Recipe adapted from Cooking Classy
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
- 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 chili powder
- 1/4 tsp ground coriander
- 1/8 – 1/4 tsp cayenne pepper
- Salt and pepper
- 1 small yellow or white onion finely diced
- 2 cloves garlic minced
- 1 oz can black beans thoroughly rinsed and drained, 14.5
- 1 cup frozen corn thawed and drained
- 3 Tbsp honey
- 3 Tbsp fresh lime juice
- 2 Tbsp chopped fresh cilantro leaves
- Flour tortillas
- Shredded romaine lettuce
- Shredded purple cabbage
- Diced avocado
- Minced cilantro
- Honey Lime and Cilantro Cream Sauce:
- 1/4 cup sour cream
- small handful of fresh cilantro
- 1/2 tsp honey
- Juice of 1/2 a lime
- Satl pepper and chili powder, to taste
- Preheat oven to 425 degrees. Line a baking sheet with aluminum foil, set aside. Peel and dice sweet potatoes and place in large bowl. Add 3 tablespoons of olive oil and add in paprika, cumin, chili powder, coriander, cayenne and salt and pepper. Toss to coat evenly, then pour onto prepared baking sheet.
- Bake for 20-25 minutes, or until tender and slightly caramelized, stirring once halfway through baking.
- While the potatoes are roasting, in a large skillet, heat remaining 1 Tbsp olive oil over medium-high heat. Add onion and saute about 5 – 6 minutes, adding in garlic during last minute of cooking. Reduce heat a bit, to medium-low, add in drained and rinsed black beans, and corn, and heat until warmed through.
- Add in roasted sweet potatoes, drizzle with honey and lime juice and cilantro. Stir to combine well. Serve over warm tortillas with desired toppings.
- Combine sour cream, cilantro, lime juice, honey, salt, pepper, and chili powder in a food processor and pulse until smooth. Serve drizzled over the tacos.
Want to save this recipe for later? Click the heart in the bottom right corner to save to your own recipe box!
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.