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- 2 medium sweet potatoes, peeled and diced - 1 can (15 oz) black beans, drained and rinsed - 8 corn tortillas - 1 tablespoon olive oil - 1 teaspoon cumin - 1 teaspoon smoked paprika - 1/2 teaspoon garlic powder - 1/2 teaspoon chili powder - Salt and pepper to taste - 1 ripe avocado, sliced - 1/2 cup crumbled feta or cotija cheese (optional) - Fresh cilantro, chopped, for garnish - Lime wedges, for serving These ingredients create a colorful and tasty taco. Sweet potatoes give a nice sweetness. Black beans add protein and fiber. Corn tortillas hold everything together. For the seasonings, olive oil helps everything stick and adds flavor. Cumin and smoked paprika give a warm taste. Garlic and chili powder add depth. Don't forget salt and pepper to taste. Avocado slices add creaminess, while feta or cotija cheese brings a salty kick. Fresh cilantro adds brightness. Lime wedges are perfect for squeezing on top. For the full recipe, check the section where I guide you through the cooking steps. Enjoy cooking these tasty tacos! - Preheat the oven to 425°F (220°C). - Toss diced sweet potatoes with olive oil and seasonings. Start by peeling two medium sweet potatoes. Dice them into even cubes. This helps them roast evenly. In a large bowl, add the sweet potatoes, one tablespoon of olive oil, and the spices. You will need one teaspoon of cumin, one teaspoon of smoked paprika, half a teaspoon of garlic powder, and half a teaspoon of chili powder. Add salt and pepper to taste. Mix well to coat all the pieces. - Spread seasoned sweet potatoes on a baking sheet. - Roast for 25-30 minutes, tossing halfway through. Next, spread the sweet potatoes in a single layer on a lined baking sheet. Make sure they are not crowded. This helps them caramelize nicely. Roast them in the oven for 25 to 30 minutes. Toss them halfway through to ensure even cooking. You'll know they are done when they are tender and slightly golden. - Heat black beans in a saucepan. - Warm tortillas and assemble tacos with sweet potatoes, black beans, and toppings. While the sweet potatoes roast, heat one can of black beans in a small saucepan over medium heat. Stir them until warm. You can add a pinch of salt and pepper for flavor. Now, warm the corn tortillas. You can place them on a skillet for a few minutes or warm them in the oven for about two to three minutes. When everything is ready, it’s time to assemble the tacos. Take a warm tortilla and add a spoonful of roasted sweet potatoes. Next, add a scoop of black beans. You can top with sliced avocado, crumbled cheese, and fresh cilantro. Serve your tacos with lime wedges for a bright finish. This recipe is sure to please everyone! For the full recipe, check out the details above. To achieve perfect roasted sweet potatoes, start with the right size. Cut them into even cubes, about half an inch. This helps them cook evenly. Toss them in olive oil and spices until they are well coated. Spread them out on the baking sheet without crowding. This allows them to roast, not steam. For warming tortillas, you have a few easy options. You can use a skillet on medium heat. Place one tortilla in the pan for about 30 seconds on each side. This makes them soft and warm. Another method is to wrap a stack of tortillas in foil and place them in the oven for a few minutes. This warms them without making them dry. When presenting your taco platter, arrange the tacos in a circle on a large plate. This makes them look inviting. Add fresh cilantro on top for a pop of color. Serve lime wedges in a small bowl for squeezing over the tacos. For sides and drinks, consider pairing these tacos with a light salad or some chips and salsa. A refreshing drink like iced tea or lemonade complements the flavors well. You can also try a light beer for a fun twist. For the full recipe, check out the Sweet Potato Black Bean Tacos section above. {{image_2}} You can easily switch up the beans in this recipe. Try using pinto beans or kidney beans. They offer a different taste and texture. If you want protein, add grilled chicken or tofu. Both work well with sweet potatoes. For toppings, the options are endless. You can use shredded lettuce or diced tomatoes. If you want a kick, add jalapeños or hot sauce. For a creamy touch, try sour cream or yogurt. Each topping adds its own flavor to your tacos. These tacos can easily fit many diets. For a vegan version, skip the cheese and use plant-based toppings. You can also use avocado as a creamy option. Make sure to check that your tortillas are vegan. If you need gluten-free tacos, choose corn tortillas. They are naturally gluten-free and tasty. For a low-carb version, use lettuce wraps instead of tortillas. This keeps all the flavors while cutting carbs. You can store leftover tacos in the fridge. Place them in an airtight container. They stay fresh for about three days. For the best taste, keep the filling separate from the tortillas. If you want to freeze them, wrap the tacos in foil or plastic wrap. They can last for up to three months in the freezer. Just remember to thaw them overnight in the fridge before reheating. To reheat your tacos, use the oven for best results. Preheat to 350°F (175°C). Place the tacos on a baking sheet. Heat for about 10-15 minutes. This method keeps them crispy. You can also microwave them. Just place them on a microwave-safe plate. Heat for 1-2 minutes. But, this may make the tortillas soft. Preparing your ingredients ahead saves time. You can peel and dice the sweet potatoes a day before. Store them in cold water in the fridge. This keeps them fresh and ready to roast. You can also cook the black beans in advance. Store them in an airtight container in the fridge. For quick meals, try making taco bowls. Use the sweet potatoes and black beans over rice or quinoa. Add your favorite toppings like avocado or cheese. This way, you enjoy the same great flavors with less effort throughout the week. If you want more recipes, check out the Full Recipe for sweet potato black bean tacos. What can I use instead of corn tortillas? You can use flour tortillas or lettuce leaves. Both work well for holding the filling. Can I make these tacos ahead of time? Yes, you can prep the sweet potatoes and beans in advance. Store them in the fridge. Warm them up when you’re ready to eat. How spicy are sweet potato black bean tacos? These tacos are mildly spicy. Adjust the chili powder to your taste for more heat. What’s the best way to peel and dice sweet potatoes? To peel sweet potatoes, use a vegetable peeler. Cut off the ends first, then peel. For dicing, cut the sweet potato in half. Slice each half into planks, then cut them into small cubes. How do I know when my sweet potatoes are done roasting? Sweet potatoes are done when they feel soft and look slightly caramelized. You can test them by poking with a fork. If it goes in easily, they are ready. This blog shared a simple recipe for sweet potato black bean tacos. You learned about key ingredients, preparation steps, and great toppings. I highlighted tips for roasting sweet potatoes and warming tortillas perfectly. Plus, I provided ways to modify the recipe for different diets. As you make these tacos, remember to have fun with the process. Get creative with toppings and side dishes. Enjoy the flavors and share your creations. Happy cooking!

Sweet Potato Black Bean Tacos

Savor the delightful flavors of Sweet Potato Black Bean Tacos with this easy recipe! These tacos are packed with nutritious ingredients like roasted sweet potatoes, hearty black beans, and creamy avocado. Perfect for a quick dinner or meal prep, they are full of flavor and very satisfying. Ready to impress your taste buds? Click through to explore the full recipe and make these delicious tacos tonight!
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Ingredients
  

2 medium sweet potatoes, peeled and diced

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

1 tablespoon olive oil

1 teaspoon cumin

1 teaspoon smoked paprika

1/2 teaspoon garlic powder

1/2 teaspoon chili powder

Salt and pepper to taste

8 corn tortillas

1 ripe avocado, sliced

1/2 cup crumbled feta or cotija cheese (optional)

Fresh cilantro, chopped, for garnish

Lime wedges, for serving

Instructions
 

Preheat your oven to 425°F (220°C).

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

      Spread the seasoned sweet potatoes in a single layer on a baking sheet lined with parchment paper.

        Roast in the oven for 25-30 minutes, or until sweet potatoes are tender and slightly caramelized, tossing halfway through for even cooking.

          While the sweet potatoes are roasting, heat the black beans in a small saucepan over medium heat until warmed through. Season with salt and pepper to taste.

            Warm the corn tortillas either on a skillet or in the oven for about 2-3 minutes until pliable.

              Once the sweet potatoes are ready, assemble the tacos by placing a generous spoonful of sweet potatoes on each tortilla, followed by a scoop of black beans.

                Top with sliced avocado, cheese (if using), and a sprinkle of fresh cilantro.

                  Serve with lime wedges on the side for squeezing over the tacos.

                    Prep Time, Total Time, Servings: 15 min | 45 min | 4 servings

                      - Presentation Tips: Arrange the tacos on a large platter, garnish with additional cilantro, and serve lime wedges in a small bowl for an inviting display.