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Vegetarian tacos have captured the hearts of food lovers everywhere, offering a delightful way to enjoy bold flavors without meat. Among the many combinations available, sweet potatoes and black beans stand out for their unique ability to create a satisfying and nutritious meal. These ingredients not only provide a burst of flavor but also serve as a powerhouse of nutrients, making this dish a great choice for anyone seeking a wholesome option.

Easy Black Bean and Sweet Potato Tacos

Indulge in the flavors of spring with these Sweet and Savory Black Bean & Sweet Potato Tacos, perfect for an easy weeknight dinner or a festive brunch. The creamy sweet potatoes combined with hearty black beans create a satisfying and nutritious meal that bursts with sweet and savory goodness. Quick to prepare and packed with vibrant colors, these tacos are a delightful way to welcome the season. Try them tonight and savor every bite!
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Ingredients
  

1 medium sweet potato, peeled and diced into 1/2-inch cubes

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

1 tablespoon olive oil

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon garlic powder

Salt and pepper, to taste

8 small corn tortillas

1 ripe avocado, sliced

1 cup red cabbage, thinly sliced

Fresh cilantro, chopped (for garnish)

Lime wedges, for serving

Instructions
 

Preheat the Oven: Set your oven to preheat at 425°F (220°C) so it's hot and ready for roasting.

    Roast the Sweet Potatoes: On a large baking sheet, combine the diced sweet potatoes with olive oil, ground cumin, smoked paprika, garlic powder, and a sprinkle of salt and pepper. Toss the ingredients to ensure the sweet potatoes are evenly coated. Spread them out in a single layer and roast in the preheated oven for about 20-25 minutes. Halfway through the cooking time, give them a good flip to promote even caramelization.

      Prepare the Black Beans: While your sweet potatoes are roasting, heat a small saucepan over medium heat. Pour in the drained black beans along with a pinch of salt. Stir occasionally for about 5-7 minutes, allowing the beans to warm through and absorb flavors.

        Warm the Tortillas: In a dry skillet over medium heat, warm each corn tortilla for about 30 seconds on each side until they become pliable. Alternatively, you can wrap the tortillas in a damp cloth and microwave them for 15-20 seconds to achieve the same result.

          Assemble the Tacos: Lay out the warm tortillas, and place a few spoonfuls of the roasted sweet potatoes on each. Next, add a generous scoop of the warm black beans on top. Finish by adding slices of fresh avocado and a handful of thinly sliced red cabbage.

            Garnish and Serve: Sprinkle a handful of freshly chopped cilantro over each taco for a burst of flavor. Serve the tacos with lime wedges on the side, perfect for squeezing over the top. Enjoy your delightful and nutritious black bean and sweet potato tacos!

              Prep Time, Total Time, Servings: 10 minutes | 35 minutes | 4 servings