Ingredients
Scale
- 1 ½ pounds sweet potatoes, cut into ½” cubes
- 4 Tablespoons olive oil (divided)
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon ground coriander
- 1 teaspoon sea salt
- ¼ teaspoon pepper
- 1 ½ cups green pepper, cut into 1" pieces
- 1 cup red pepper, cut into 1” pieces
- 14.5 ounces black beans, rinsed and drained
- ½ cup frozen yellow corn, thawed and drained
- 3 Tablespoons honey
- 3 Tablespoons lime juice
- 3 Tablespoons fresh cilantro, chopped
- Corn or flour tortillas
- Guacamole, salsa, sour cream, cheese, etc.
Instructions
- Preheat oven to 425°F and grease a large baking sheet.
- Toss sweet potatoes with 3 tablespoons olive oil and seasonings in a bowl.
- Spread sweet potatoes on the baking sheet and roast for 20 minutes.
- Mix green and red peppers with remaining oil and seasonings; add to sweet potatoes after 20 minutes.
- Return to oven for another 20 minutes until tender and browned.
- Combine honey, lime juice, and cilantro for the sauce.
- In the last few minutes of roasting, stir in corn and black beans; drizzle with sauce before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos (approximately 250g)
- Calories: 380
- Sugar: 8g
- Sodium: 540mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 15g
- Protein: 10g
- Cholesterol: 0mg