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Tacos are a beloved staple in many culinary traditions, celebrated for their versatility and ability to pack a punch of flavor in every bite. Among the myriad of taco variations, the Sweet & Spicy Sweet Potato & Black Bean Tacos stand out as a vibrant and delicious option that caters to both vegetarians and health-conscious eaters alike. This dish offers a delightful blend of textures and tastes, combining the natural sweetness of roasted sweet potatoes with the hearty, earthy notes of black beans, all elevated by a medley of spices that provide a gentle kick.

Sweet Potato & Black Bean Tacos

Discover the delicious world of Sweet & Spicy Sweet Potato & Black Bean Tacos, a vibrant vegetarian dish that’s perfect for any occasion. Combining the natural sweetness of roasted sweet potatoes with hearty black beans, these tacos are not just flavorful but also packed with nutrients. Enjoy a satisfying meal that’s rich in protein, fiber, and essential vitamins. Perfect for a quick dinner or impressing guests, these tacos offer endless customization possibilities and a delightful taste experience. Dive into this wholesome recipe that’s good for you and the planet!
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Ingredients
  

2 medium sweet potatoes, peeled and diced into ½-inch cubes

1 tablespoon olive oil

1 teaspoon cumin

1 teaspoon smoked paprika

½ teaspoon chili powder

Salt and pepper, to taste

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

1 cup corn (fresh or frozen)

½ red onion, diced

2 cloves garlic, minced

Juice of 1 lime

8 small corn tortillas

1 avocado, sliced

Crumbled feta or queso fresco (optional)

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

Preheat the Oven: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

    Roast the Sweet Potatoes: In a bowl, toss the diced sweet potatoes with olive oil, cumin, smoked paprika, chili powder, salt, and pepper. Spread them out on the baking sheet in a single layer. Roast in the oven for 25-30 minutes, or until tender and golden, stirring halfway through.

      Sauté the Black Beans: While the sweet potatoes are roasting, heat a skillet over medium heat. Add a drizzle of olive oil and sauté the diced red onion for about 3-4 minutes until softened. Add the minced garlic and cook for an additional minute until fragrant.

        Combine the Filling: To the onion and garlic mixture, add the rinsed black beans and corn. Stir in the lime juice and cook until heated through, about 5 minutes. Season with salt and pepper to taste.

          Prepare the Tortillas: While the filling is cooking, warm the corn tortillas in a dry skillet over medium heat, or wrap them in foil and place them in the oven for a few minutes until pliable.

            Assemble the Tacos: On each warm tortilla, layer the roasted sweet potatoes, black bean and corn mixture, and avocado slices. Top with crumbled feta or queso fresco (if using) and cilantro.

              Serve: Serve immediately with lime wedges on the side for an extra zesty kick.

                Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4 servings