Sweet Potato and Black Bean Tacos

Discover the perfect blend of flavors and textures with these Sweet Potato and Black Bean Tacos, a delicious and wholesome twist on a classic favorite. Roasted sweet potatoes provide a naturally sweet and slightly caramelized base, while hearty black beans add a satisfying protein boost.

Seasoned with warm spices like chili powder, cumin, and smoked paprika, these tacos are packed with flavor in every bite. Whether you’re serving them for a quick weeknight dinner or a fun gathering with friends, these tacos are sure to impress.

Customize your tacos with a variety of toppings like shredded cheese, sour cream, avocado slices, or fresh cilantro to suit your taste. Easy to prepare and bursting with vibrant colors, these Sweet Potato and Black Bean Tacos offer a nutritious and satisfying meal that’s perfect for vegetarians and anyone looking to enjoy a meatless meal.

Ingredients:

2 large sweet potatoes, peeled and diced
1 can (15 oz) black beans, drained and rinsed
1 tbsp olive oil
1 tsp chili powder
1 tsp cumin
1/2 tsp smoked paprika
Salt and pepper to taste
8 small corn or flour tortillas
Optional toppings: shredded cheese, sour cream, avocado slices, fresh cilantro, lime wedges, salsa

Instructions:

Preheat your oven to 400°F (200°C).
In a large bowl, toss the diced sweet potatoes with olive oil, chili powder, cumin, smoked paprika, salt, and pepper until evenly coated.
Spread the sweet potatoes in a single layer on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized, stirring halfway through.
While the sweet potatoes are roasting, heat the black beans in a small saucepan over medium heat until warmed through.
Warm the tortillas in a dry skillet or in the oven until soft and pliable.
To assemble the tacos, divide the roasted sweet potatoes and black beans among the tortillas.
Add your choice of toppings, such as shredded cheese, sour cream, avocado slices, fresh cilantro, or salsa.
Serve with lime wedges for a burst of freshness.