Sweet Potato, Black Bean and Corn Veggie Tacos

Share this...

Last Updated on June 7, 2023 by Leah Hall

A great veggie tacos meal for a weeknight or Taco Tuesday!

With two hungry little boys in our house, every night could be taco night if we agreed to our boys’ demands! With tacos being a very popular menu choice, we like to find lots of ways to make different variations to ensure that we don’t fall into any ruts!

This post contains affiliate links for products that we think you as readers might find useful, and we make commission off of these! For more details about our affiliates, click our Disclosure and Contacts Page.

Veggie Tacos

When you have a young kid who is somewhat stubborn about what he eats, sometimes those variations can be a little crazy, but when you have a taco crazed kid, you might even go so far as putting spaghetti in a taco!

One of the variations we recently tried that was a huge hit was a vegetarian recipe, our Sweet Potato Black Bean and Corn Veggie Tacos.

While most people are used to using black beans and fresh corn in a taco, sweet potatoes are definitely something out of the ordinary. Normally sweet potatoes are thought of as a side dish found on a Thanksgiving table, so using sweet potatoes as part of a main dish that could be served year round was kind of exciting to someone who loves this sweet tuber.

Roasting the sweet potatoes brought out their natural sweetness and made them fork tender, too. A drizzle of honey, cumin, fresh cracked black pepper and garlic salt adds a bold perfume of roasted spices that gives the sweet potatoes a delicious southwestern flavor.

What Ingredients are Needed for the Veggie Tacos?

• Black Beans
• Garlic and Garlic Salt
• Olive Oil
• Red Onion
• Honey
• Pepper
• Cumin
• Sweet Potatoes
• Corn
• Lime Juice
• Tortillas

We combined the roasted sweet potatoes with sauteed red onions, black beans and corn which added a savory note that balanced the warmth of the roasted sweet potatoes. The red onion and corn add a satisfying pop of texture, also.

We topped our veggie tacos with some crumbles of queso fresco (a delicious Mexican cheese) and some chopped cilantro.

Looking for More Dinner Ideas, Try These!

• Cheesy Italian Peppers
• Fish Fry Day with 2 Seafood Recipes
• Crockpot Shredded Tacos
• Crockpot Pho

A dollop of sour cream brings a rich cool creaminess top the top. A squeeze of fresh lime juice adds a delightful burst of citrus brightness that brings out the flavors of the roasted spices and veggies and a definite Mexican flair! Cheers!

Also, don’t forget to follow us on Instagram and tag #gastronomcocktails so we can see all the wonderful recipes YOU recreate from this site!

You can also subscribe to our newsletter so you never miss a delicious recipe again!

Like this recipe? Try these below, too!

Crockpot Shredded Chicken Tacos

Citrus Asian Chicken Wings

Other Vegetarian Tacos

• Roasted Veggie Tacos with Creamy Cilantro Sauce – Inspired Taste
• Mexican Vegetarian Tacos – Hurry the Food Up
• Quinoa Taco Meat – Minimalist Baker
• Vegetable Tacos  – Cookie and Kate

Continue to Content

Yield: 1

Sweet Potato, Black Bean and Corn Veggie Tacos

Prep Time: 30 minutes

Cook Time: 10 minutes

Total Time: 40 minutes

Great vegetarian tacos for a weeknight meal.

Print

Ingredients

Vegetarian Tacos

• 1 pound sweet potato, peeled and cut into 1/2 inch cubes
• 4 Tablespoons olive oil, divided
• 2 Tablespoons honey
• 1 Tablespoon ground cumin
• garlic salt
• ground pepper
• 1 clove garlic, minced
• 1 cup red onion, diced
• 1 (14.5 ounce) can black beans, drained and rinsed
• 1 (14.5 ounce) can corn, drained
• 1 1/2 Tablespoons lime juice

Instructions

Preheat oven to 425° and line a cookie sheet with foil.

Cut up the sweet potato, spread out on cookie sheet.

Drizzle with olive oil and honey, sprinkle cumin, pepper and garlic salt over the top.

Place in the oven for 12 minutes, tossing about halfway through roasting.

Meanwhile, saute onion with 1 Tbsp olive oil, adding garlic when onion is almost completely cooked.

Add in black beans and corn, heat until warmed.

Add in sweet potato when done roasting, top all with lime juice.

Serve with flour tortillas or corn tortillas.

Additional toppings: cotija cheese, cilantro, pico de gallo or salsa, sour cream, lettuce, cabbage or hot sauce.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Nordic Ware Natural Aluminum Commercial Baker's Half Sheet (2 Pack), Silver

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 556Total Fat: 11.3gSaturated Fat: 1.7gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 1.7mgSodium: 68mgCarbohydrates: 103.6gFiber: 17.8gSugar: 19.1gProtein: 21.8g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Interested in stocking your own home bar? Make sure to see our favorites at our Amazon Store!

If you liked this post, don’t forget to subscribe for new (and of course free) recipes by entering your email address on the side bar (and get all the recipes delivered to your inbox when we post), so you don’t miss out on a thing. You can find us on Facebook, Instagram, and Pinterest!

Gastronomblog is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com

Share this...