Description
These colourful vegetarian tacos feature crispy roasted sweet potatoes, hearty black beans, creamy avocado, salty feta, fresh tomatoes, red onion, and cilantro, all finished with a sweet, spicy, and tangy hot honey lime drizzle.
Ingredients
For the Crispy Sweet Potato Filling
2 large sweet potatoes (about 700 g), peeled and diced into small cubes
1 tbsp olive oil
1 tsp smoked paprika
1/2 tsp ground cumin
1/2 tsp garlic powder
1/2 tsp chili powder
1/2 tsp salt
1/4 tsp black pepper
1 can (15 oz / 425 g) black beans, drained and rinsed
For the Tacos
12 small corn or flour tortillas
1 ripe avocado, diced
3/4 cup (85 g) crumbled feta cheese
1/2 cup (75 g) cherry tomatoes, diced
1/4 cup (25 g) finely sliced red onion
2 tbsp fresh cilantro, chopped
For the Hot Honey Lime Drizzle
3 tbsp hot honey
1 1/2 tbsp fresh lime juice
1 tbsp olive oil
1/4 tsp chili flakes
Pinch of salt
Instructions
1. Preheat your oven to 425°F (220°C). Place the diced sweet potatoes on a large baking sheet.
2. Add the olive oil, smoked paprika, ground cumin, garlic powder, chili powder, salt, and black pepper. Toss thoroughly until the sweet potatoes are evenly coated.
3. Spread the sweet potatoes across the baking sheet in a single layer, leaving space between the pieces. Roast for 25–30 minutes, turning halfway through, until tender inside and golden and crispy around the edges.
4. During the final 5 minutes of roasting, add the drained and rinsed black beans to the baking sheet. Gently toss them with the sweet potatoes and return the pan to the oven.
5. Heat until the black beans are warmed through while the sweet potatoes finish crisping.
6. Make the hot honey lime drizzle by whisking together the hot honey, fresh lime juice, olive oil, chili flakes, and a pinch of salt until smooth.
7. Dice the avocado and cherry tomatoes, thinly slice the red onion, chop the cilantro, and crumble the feta. Keep the avocado covered until assembly to help prevent browning.
8. Warm the tortillas in a dry skillet over medium heat for about 20–30 seconds per side, until soft and flexible. Keep them covered with a clean kitchen towel.
9. Place the warm tortillas on a serving platter or individual plates. Fill each tortilla with a generous spoonful of the crispy sweet potato and black bean mixture.
10. Top each taco with diced avocado, crumbled feta, cherry tomatoes, sliced red onion, and fresh cilantro.
11. Drizzle the hot honey lime sauce over the tacos just before serving.
12. Serve immediately with fresh lime wedges and additional toppings as desired.
Notes
Cut the sweet potatoes into evenly sized small cubes so they cook consistently and develop crisp edges.
Leave space between the sweet potato pieces on the baking sheet so they roast instead of steaming.
Dry the black beans well before adding them to the roasting pan.
Add the black beans near the end of roasting so they warm without drying out.
Warm the tortillas before assembling for the best texture and flexibility.
Prepare the avocado shortly before serving to keep it fresh and bright.
Adjust the hot honey lime drizzle with more lime juice for tang or more chili flakes for additional heat.
The roasted sweet potato and black bean filling can be prepared ahead and reheated in a hot oven or skillet.
Use plant-based feta and a vegan honey-style syrup to make the tacos vegan.
Crumbled goat cheese or queso fresco can be used instead of feta.
For a milder version, reduce or omit the chili powder, chili flakes, and hot honey.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: Mexican-Inspired