Last Updated on December 6, 2019 by The 'Noms.

A great veggie tacos meal for a weeknight or Taco Tuesday!

With two hungry little boys in our house, every night could be taco night if we agreed to our boys’ demands! With tacos being a very popular menu choice, we like to find lots of ways to make different variations to ensure that we don’t fall into any ruts!

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Veggie Tacos

When you have a young kid who is somewhat stubborn about what he eats, sometimes those variations can be a little crazy, but when you have a taco crazed kid, you might even go so far as putting spaghetti in a taco! If you are putting meat in a taco – try this OXO Ground Meat Tool !

One of the variations we recently tried that was a huge hit was a vegetarian recipe, our Sweet Potato Black Bean and Corn Veggie Tacos.

While most people are used to using black beans and fresh corn in a taco, sweet potatoes are definitely something out of the ordinary. Normally sweet potatoes are thought of as a side dish found on a Thanksgiving table, so using sweet potatoes as part of a main dish that could be served year round was kind of exciting to someone who loves this sweet tuber.

Roasting the sweet potatoes brought out their natural sweetness and made them fork tender, too. A drizzle of Bee’s Knees Hudson Honey , cumin, fresh cracked black pepper and garlic salt adds a bold perfume of roasted spices that gives the sweet potatoes a delicious southwestern flavor.

What Ingredients are Needed for the Veggie Tacos?

Black Beans

Garlic and Garlic Salt

Olive Oil

Red Onion

Honey

Pepper

Cumin

Sweet Potatoes

Corn

Lime Juice

Tortillas

We combined the roasted sweet potatoes with sauteed red onions, black beans and corn which added a savory note that balanced the warmth of the roasted sweet potatoes. The red onion and corn add a satisfying pop of texture, also.

We topped our veggie tacos with some crumbles of queso fresco (a delicious Mexican cheese) and some chopped cilantro.

Looking for More Dinner Ideas, Try These!

A dollop of sour cream brings a rich cool creaminess top the top. A squeeze of fresh lime juice adds a delightful burst of citrus brightness that brings out the flavors of the roasted spices and veggies and a definite Mexican flair! Cheers!

Like this recipe? Try these below, too!

Crockpot Shredded Chicken Tacos

Citrus Asian Chicken Wings

Other Vegetarian Tacos

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Yield: 1 Sweet Potato, Black Bean and Corn Veggie Tacos Prep Time: 30 minutes Cook Time: 10 minutes Total Time: 40 minutes Great vegetarian tacos for a weeknight meal. Print Ingredients 1 1/2 Tbsp lime juice

1 (14.5 oz) can black beans, drained and rinsed

1 clove garlic, minced

1 Tbsp olive oil

garlic salt

ground pepper

1 cup red onion, diced

2 Tbsp honey

1 Tbsp ground cumin

3 Tbsp olive oil

1 (14.5 oz) can corn, drained

1 pound sweet potato, peeled and cut into 1/2 inch cubes Instructions Preheat oven to 425° and line a cookie sheet with foil. Cut up the sweet potato, spread out on cookie sheet. Drizzle with olive oil and honey, sprinkle cumin, pepper and garlic salt over the top. Place in the oven for 12 minutes, tossing about halfway through roasting. Meanwhile, saute onion with 1 Tbsp olive oil, adding garlic when onion is almost completely cooked. Add in black beans and corn, heat until warmed. Add in sweet potato when done roasting, top all with lime juice. Serve with flour tortillas or corn tortillas. Additional toppings: cotija cheese, cilantro, pico de gallo or salsa, sour cream, lettuce, cabbage or hot sauce. Recommended Products As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Nordic Ware Natural Aluminum Commercial Baker's Half Sheet (2 Pack), Silver Nutrition Information: Yield: 8 Serving Size: 1

Amount Per Serving: Calories: 556 Total Fat: 11.3g Saturated Fat: 1.7g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 1.7mg Sodium: 68mg Carbohydrates: 103.6g Fiber: 17.8g Sugar: 19.1g Protein: 21.8g Did you make this recipe? Please leave a comment on the blog or share a photo on Instagram

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