Perfectly spiced and mouthwateringly delicious, these vegan, protein-packed Sheet Pan Black Bean Sweet Potato Tacos come together in just 30 minutes using canned black beans, sweet potatoes, corn and bell peppers with my 5-Minute Simple Taco Mix Seasoning!
Okay friends, I’m gonna keep this brief so you can get to making these DELICIOUS vegan sweet potato black bean tacos, but when I say I was blown away by this recipe, I was seriously blown away.
I mean I knew they’d be good, like how can you go wrong with tacos?! But there’s something about the flavorful 5-Minute Simple Taco Mix Seasoning that perfectly coats the black beans, sweet potatoes, corn and bell pepper that seriously sends these out of this world.
Oh, and did I mention that I developed this recipe specifically so that you can make the entire taco filling on a sheet pan?! I know, it really doesn’t get easier than that. No sautéing or using multiple pots and pans required, just spoon the filling into a corn tortilla or crunchy shell and voila!
If you’re as obsessed with sheet pan meals as I am (because who has time for dishes?), you’ve got to try my Sheet Pan Sesame Tofu with Veggies—it’s packed with flavor, protein, and comes together in under 30 minutes!
As a Registered Dietitian, you know I’m all about creating quick & easy main dish recipes that have a good balance of protein, fiber, and veggies, and these tacos totally do! If you want even more veg, I highly suggest pairing them with my 5-Minute Fresh Green Salad!
Let’s TACO-Bout Taco Toppings
Sorry, I had to.
While I’ve tested these tacos to be stand-alone-delicious, they’re obviously way better with toppings. And lucky for you, I have a a bunch of mouthwatering toppings that can be whipped up while the taco filling is cooking!
Seriously, it couldn’t be easier.
When I tested this recipe, I topped them with my insanely easy (and incredibly popular) Quick Pickle Red Onions, which require about 2 hours of marination to make, but trust me, it’s totally worth it for the slightly sweet, tangy crunch on the tacos.
I also love adding a dollop of my Healthy and Spicy Edamame Dip with Kale for an extra zing of flavor, plus you can save the leftovers for a protein-packed dip!
And lastly, a drizzle of my 5-Minute Healthy, Easy Chipotle Sauce totally takes these vegan black bean tacos to the next level. Plus, some fresh lime juice and cilantro, of course.
Want a little more crunch on top? My Sesame-Lime Cabbage Salad is the perfect refreshing companion to these tacos! It’s bright, zesty, and comes together in minutes.
I absolutely love using some of the leftover Quick Pickled Red Onions from this recipe in my delicious and easy Tomato, Balsamic and Pickled Red Onion Vegan Pizza Flatbread!
I chose to make this recipe as easy as possible by using frozen corn kernels and keeping the skins on the sweet potato for extra fiber, but you do you!
30-Minute Sheet Pan Black Bean Sweet Potato Tacos
Equipment
- 1 large sheet pan
Ingredients
For the Tacos
- 2 tbsp olive oil divided
- 1 batch 5-Minute Taco Seasoning Mix divided
- 2 sweet potatoes diced
- 540 ml canned black beans drained and rinsed
- 1 bell pepper sliced
- 1/2 cup corn kernels I used frozen
- 10 6" tortillas of choice I used corn tortillas
Optional additions
- 1 batch Quick Pickled Red Onion
- 1 batch Creamy Chipotle Sauce
- 1 batch Spicy Edamame Dip
- Mashed avocado
- Cilantro
- Lime juice
Instructions
Make the Taco Filling
- Preheat the opven to 450℉ and line a baking sheet with parchment paper.
- Make a batch of my 5-Minute Simple Taco Seasoning Mix.
- Place the diced sweet potatoes in a large bowl and drizzle 1 tbsp of olive oil overtop, as well as half of the 5-Minute Simple Taco Seasoning Mix. Mix well to combine, then lay the sweet potatoes evenly on the baking sheet and bake for 10 minutes.
- Meanwhile, place the sliced bell eppper, corn and black beans in the same bowl and toss with 1 tbsp of olive oil and the remainder of the seasoning mix.
- Remove the sweet potatoes from the oven, flip, then add the black beans and bell pepper to the baking sheet, distributing evenly. Place back in the oven for another 15 minutes, or until the potatoes are fork tender and the black beans have cracked open slightly.
- Meanwhile, make any sauces or additional toppings you like and warm up your corn tortillas over medium heat in a pan if you'd like.
Assemble the Tacos
- Once the sweet potato, black bean, corn and bell pepper mixture is cooked, spoon about 1/3 of a cup of the mixture into the tortillas, and top with the pickled onion, spicy edamame dip, chipotle sauce, lime juice, cilantro, or other toppings of choice and enjoy!
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