Ingredients
Scale
- 1 ½ lbs sweet potatoes (about 6 cups), cubed
- 1 ½ cups green pepper, chopped
- 1 cup red pepper, chopped
- 14.5 oz black beans, rinsed and drained
- ½ cup frozen corn, thawed
- Olive oil
- spices (cumin, paprika, garlic powder, onion powder, salt, and pepper)
- honey
- lime juice
- cilantro
- Tortillas (corn or flour)
- Desired toppings (guacamole, salsa)
Instructions
- Preheat oven to 425°F (220°C) and grease a large baking sheet.
- In a bowl, mix together spices: cumin, paprika, garlic powder, onion powder, salt, and pepper.
- Coat sweet potato cubes with olive oil and spices; spread on the baking sheet.
- Roast for 20 minutes; stir halfway through.
- Add green and red peppers coated in olive oil; roast for an additional 20 minutes.
- Mix honey-lime sauce by whisking honey with lime juice and cilantro.
- Combine roasted vegetables with black beans and corn; drizzle with the sauce.
- Return to oven for another 10–15 minutes until heated through and slightly caramelized.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos (approximately 200g)
- Calories: 350
- Sugar: 8g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg