30-Minute Sheet Pan Black Bean Sweet Potato Tacos
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 potato, corn and bell peppers with my 5-Minute Taco Seasoning! Pair them with crunchy, tangy quick-pickled red onion and a drizzle of my smoky chipotle sauce in a corn tortilla for the most cravable, satisfying meal!
Servings 10 tacos
Calories 395kcal
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!
Notes
I used corn tortillas in this recipe, but feel free to use hard taco shells if you prefer!
If you're warming up the tortillas, remember that they can harden fast once they're warm, so add your filling and fold quickly!
Nutrition
Serving: 0.25of recipe (without toppings) | Calories: 395kcal | Carbohydrates: 70g | Protein: 13g | Fat: 9g | Saturated Fat: 1g | Sodium: 650mg | Fiber: 15g
