Ancho Honey Roasted Sweet Potato and Black Bean Tacos
Sweet and spicy join forces in these addictive ancho honey roasted sweet potato and black bean tacos.
Yield: 12 tacos
  • 3 tbsp olive oil, divided
  • 1 lb sweet potato, peeled and cut into ½-inch dice
  • 2 tbsp Tate+Lyle Honey Granules
  • 1 tbsp ancho chili powder
  • salt and black pepper, to taste
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 1 (15 oz) can black beans
  • 1 tsp smoked paprika
  • ½ lb mozzarella or cheddar cheese, grated
  • 12 corn or flour tortillas
  1. Heat oven to 450F.
  2. Toss the sweet potato cubes with 2 tbsp olive oil, the honey granules, and the chili powder. Spread on a parchment-lined baking sheet and season with salt and black pepper. Roast for 20-30 minutes, or until tender.
  3. Meanwhile, heat the remaining tbsp of olive oil in a large nonstick skillet over medium heat. Add the onion and bell pepper to the pan and cook for 3-4 minutes. Add the black beans, smoked paprika, and salt and black pepper, to taste. Cook until warmed through, 2-3 minutes.
  4. Warm the tortillas slightly until soft. Fill with the bean mixture, sweet potatoes, and grated cheese.
An Eats Well With Others Original
Nutrition Information
Serving size: 3 tacos
Recipe by Joanne Eats Well With Others at