Black Bean Sweet Potato Tacos

Ingredients

Sweet Potato, Black Bean & Vegetable Filling

• 1 ½ lbs. sweet potatoes (about 6 cups), cut into 1” cubes
• 4 TBS olive oil, divided
• 1 tsp ground cumin
• 1 tsp paprika
• 1 tsp garlic powder
• ½ tsp onion powder
• ¼ tsp ground coriander
• 1 tsp sea salt
• ¼ tsp pepper
• 1 ½ cups green pepper (2 medium peppers), cut into 1" pieces
• 1 cup red pepper (1 medium pepper), cut into 1” pieces
• 1 can (14.5 oz) black beans (rinsed and drained)
• ½ cup frozen yellow corn thawed and drained

Honey, Cilantro Lime Sauce

• 3 TBS honey (maple syrup for vegan)
• 3 TBS lime juice
• 3 TBS fresh cilantro chopped

For Serving

• Corn or flour tortillas
• guacamole, salsa, sour cream, cheese, etc.

Instructions

• 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).