Ingredients

The following ingredients have 8 Servings
  • 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)
  • 3 TBS honey ((maple syrup for vegan))
  • 3 TBS lime juice
  • 3 TBS fresh cilantro (chopped)
  • Corn or flour tortillas
  • guacamole, salsa, sour cream, cheese, etc.

Instruction

  • 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).