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To make savory sweet potato and black bean tacos, gather these ingredients: - 2 medium sweet potatoes, peeled and diced - 1 can (15 oz) black beans, drained and rinsed - 1 red bell pepper, chopped - 1 small red onion, diced - 2 cloves garlic, minced - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - ½ teaspoon chili powder - 2 tablespoons olive oil - Salt and pepper to taste - 8 small corn tortillas - 1 avocado, sliced - Fresh cilantro, chopped (for garnish) - Lime wedges (for serving)

- Sweet Potato and Black Bean Tacos

Savor the flavors of my Savory Sweet Potato and Black Bean Tacos recipe! Perfect for vegans and gluten-free eaters, these tacos are a delightful blend of roasted sweet potatoes, hearty black beans, and fresh toppings. Learn step-by-step how to create a nutritious meal that's not only simple but also fun to make. Click through to discover the full recipe and elevate your taco night with this healthy twist!
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Ingredients
  

2 medium sweet potatoes, peeled and diced

1 can (15 oz) black beans, drained and rinsed

1 red bell pepper, chopped

1 small red onion, diced

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon chili powder

2 tablespoons olive oil

Salt and pepper to taste

8 small corn tortillas

1 avocado, sliced

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Prepare the Sweet Potatoes: In a large bowl, toss the diced sweet potatoes with olive oil, cumin, smoked paprika, chili powder, salt, and pepper until evenly coated.

      Roast the Sweet Potatoes: Spread the seasoned sweet potatoes in a single layer on a baking sheet. Roast in the preheated oven for about 25-30 minutes, or until they are tender and golden, stirring halfway through for even cooking.

        Sauté Vegetables: While the sweet potatoes are roasting, heat a skillet over medium heat. Add the diced onion and red bell pepper. Sauté until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

          Add Black Beans: Stir in the black beans and cook for 2-3 minutes, just until heated through. Season with additional salt and pepper if desired.

            Assemble Tacos: Once the sweet potatoes are done roasting, combine them with the black bean mixture in the skillet, mixing gently to combine.

              Warm the Tortillas: In a separate dry skillet, heat each corn tortilla for about 30 seconds on each side until pliable.

                Serve: To assemble the tacos, fill each tortilla with the sweet potato and black bean mixture. Top with sliced avocado and garnish with fresh cilantro. Serve with lime wedges on the side for squeezing over the tacos.

                  Prep Time: 15 mins | Total Time: 45 mins | Servings: 4 (2 Tacos per Serving)