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- 2 medium sweet potatoes, peeled and diced - 1 can (15 oz) black beans, rinsed and drained - 1 tablespoon olive oil - 1 teaspoon cumin - 1 teaspoon smoked paprika - 1 teaspoon chili powder - 1 bell pepper, diced (any color) - 1 small onion, diced - 1 cup corn (fresh, frozen, or canned) - Salt and pepper to taste - Fresh cilantro for garnish (optional) - 1 avocado, sliced - 1 lime, cut into wedges - Corn or flour tortillas, for serving

Savory Black Bean and Sweet Potato Tacos

Discover a mouthwatering twist on taco night with these Savory Black Bean and Sweet Potato Tacos. Combining the earthy sweetness of roasted sweet potatoes with the protein-packed goodness of black beans, this recipe is not only satisfying but also bursting with nutrition. Perfect for any occasion, these tacos are customizable and easy to prepare. Enjoy a delicious meal that everyone can love while exploring plant-based flavors and vibrant toppings!
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Ingredients
  

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

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

1 tablespoon olive oil (plus more for cooking)

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon chili powder

Salt and pepper to taste

1 cup corn (fresh, frozen, or canned)

1 red bell pepper, diced

1/2 red onion, finely chopped

1 ripe avocado, diced

Juice of 1 lime

Fresh cilantro, chopped (for garnish)

8 small corn tortillas

Optional toppings: crumbled feta cheese, sliced jalapeños, or a dollop of sour cream

Instructions
 

Roast the Sweet Potatoes: Preheat your oven to 400°F (200°C). In a mixing bowl, combine the diced sweet potatoes with olive oil, cumin, smoked paprika, chili powder, salt, and pepper, ensuring all pieces are evenly coated. Spread the sweet potatoes in a single layer on a baking sheet. Roast in the oven for 25-30 minutes, or until they are tender and slightly caramelized, flipping them halfway through to promote even cooking.

    Sauté the Vegetables: While the sweet potatoes are roasting, heat a splash of olive oil in a large skillet over medium heat. Add the finely chopped red onion and diced bell pepper. Sauté for about 5 minutes, or until the vegetables are softened and fragrant. Stir in the corn and the cooked black beans, cooking for an additional 3-4 minutes until everything is heated thoroughly. Season the mixture with salt and pepper to taste.

      Combine Ingredients: Once the sweet potatoes are finished roasting, gently fold them into the black bean and vegetable mixture in the skillet. Squeeze in the lime juice, stirring well to meld all the vibrant flavors together.

        Warm the Tortillas: In a separate skillet, warm the corn tortillas over medium heat for about 30 seconds on each side, or until they are pliable and slightly toasted.

          Assemble the Tacos: To construct your tacos, place a generous scoop of the savory black bean and sweet potato mixture onto each warmed tortilla. Top each taco with diced avocado and a sprinkle of fresh cilantro. If desired, enhance your tacos with optional toppings such as crumbled feta cheese, sliced jalapeños, or a dollop of sour cream.

            Serve: Present your tacos warm on a platter, accompanied by lime wedges to squeeze over the top for an extra burst of zesty flavor.

              Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4-6 servings