Meatless Monday Recipe: Sweet Potato, Black Bean and Corn Tacos

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meatless monday recipe sweet potato black beak corn taco

Who doesn’t love a good taco? I know I do. They are easy to make and you can put virtually anything in them. You can even make a variety of dessert tacos! For our purposes today, we will be learning a how to make meatless, kid friendly tacos. I make these for my family often and there are usually no leftovers. As adults we all have our comfort foods that remind us of home or childhood. I feel like these tacos can be added to that repertoire alongside the classics like pizza and mom’s lasagna. Many studies have shown that having dinner together as a family will help build strong family bond which we all hope will help our children later in life! Recipes like this one will get your family to the table together quickly and easily.

Things You Should Know:

Sweet Potatoes are super foods!

  • They contain one of the highest sources of beta-carotene available in foods
  • With between 1000-1600 mcg of vitamin A in every 3.5 ounces, you're getting 35% of the daily recommended value!
  • They are loaded with antioxidants and anti-inflammatory nutrients such as vitamin C and potassium.
  • They taste awesome!

This recipe calls for 1 ½ lbs of roasted sweet potatoes however, it is a great idea to double this and save the extra for another easy recipe in the same week.


  • 1 ½ lbs sweet potatoes cubed (1 lg or 2 small)
  • 1 can (14 oz) black beans drained and rinsed
  • 1 cup corn
  • 2 ½ tbs honey
  • 1 lime
  • 3 tbs olive oil
  • Corn or flour tortillas
  • Cilantro – fresh and chopped
  • Salt & Pepper to taste


  1. Preheat oven to 425 degrees
  2. Line a baking sheet with parchment paper – NOT aluminum foil (this small distinction will help prevent the sweet potatoes from becoming stuck due to their natural sugars caramelizing while roasting)
  3. Cube sweet potatoes to 1-1 ½ inch cubes. Spread evenly across baking sheet, drizzle with olive oil and toss to coat. Sprinkle evenly with salt, pepper and any other spices you like. (cumin, paprika, coriander and cayenne pepper if you have children who like a little spice!) Bake for 15-20 min until tender. Toss once ½ way through baking. Remove from oven and let rest.
  4. In a large skillet combine drained black beans, corn, honey and lime juice. Heat until warmed through.
  5. Add sweet potatoes and cilantro.
  6. Serve over warm tortillas with any other desired toppings


  • Let the kids sprinkle on some cheese and a scoop of sour cream.
  • Sometimes I add a little butter to the skillet to help marry the flavors.

This easy fun recipe has been a hit with my family from the beginning. At times I like to add garlic and onion (like in the photo) to the already fabulous ingredients. If you decide to do this just add diced onion in the skillet first and sauté until golden brown adding the garlic in the last minute. Then follow directions as stated above. I hope this quick, nutritious meal will help make many memories for you and your family.