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Tacos are a beloved dish across various cuisines, offering endless versatility in flavors and ingredients. From traditional Mexican styles to modern interpretations, they have become a staple for both casual meals and festive occasions. Among the myriad of taco variations, Sheet Pan Sweet Potato and Black Bean Tacos stand out as a healthy and delicious vegetarian option.

Sheet Pan Sweet Potato and Black Bean Tacos

Discover the deliciousness of Sheet Pan Sweet Potato and Black Bean Tacos, a healthy vegetarian option that's simple to prepare! With just 30 minutes of total cooking time, this recipe combines roasted sweet potatoes and black beans with vibrant bell peppers and onions, all seasoned to perfection. Perfect for busy weeknights or casual gatherings, these tacos can be customized with your favorite toppings and garnishes. Enjoy a nutritious meal that’s full of flavor and easy to make!
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Ingredients
  

2 medium sweet potatoes, peeled and diced into 1/2-inch cubes

1 can (15 oz) black beans, drained and rinsed

1 red bell pepper, sliced

1 red onion, sliced

3 tablespoons olive oil

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon smoked paprika

Salt and pepper, to taste

8 corn or flour tortillas

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Avocado, sliced (optional)

Feta or cotija cheese, crumbled (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.

    Prepare the Vegetables: In a large bowl, combine the diced sweet potatoes, black beans, sliced bell pepper, and sliced red onion.

      Season the Mixture: Drizzle the olive oil over the vegetable mixture. Add the ground cumin, chili powder, smoked paprika, salt, and pepper. Toss everything together until the sweet potatoes and vegetables are well coated in the oil and spices.

        Roast the Vegetables: Spread the vegetable mixture evenly on the prepared baking sheet. Roast in the preheated oven for 25-30 minutes, or until the sweet potatoes are tender and slightly caramelized, stirring halfway through for even cooking.

          Warm the Tortillas: While the vegetables are roasting, wrap the tortillas in aluminum foil and place them in the oven during the last 5-10 minutes to warm them up. Alternatively, you can warm them in a skillet over medium heat for about 30 seconds on each side.

            Assemble the Tacos: Once the roasted vegetables are done, remove them from the oven. To assemble the tacos, place a generous scoop of the sweet potato and black bean mixture onto each tortilla.

              Garnish and Serve: Finish with a sprinkle of fresh cilantro, avocado slices, and crumbled cheese if desired. Serve with lime wedges on the side for squeezing over the top.

                Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 4 servings