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- 2 medium sweet potatoes, peeled and diced - 1 can (15 oz) black beans, drained and rinsed - 8 small corn or flour tortillas - 1 tablespoon olive oil - 1 teaspoon cumin - 1 teaspoon smoked paprika - ½ teaspoon chili powder - Salt and pepper to taste - Optional toppings: - 1 avocado, sliced - 1 cup fresh cilantro, chopped - 1 lime, cut into wedges - Diced red onion - Crumbled feta cheese - Hot sauce Sweet potatoes are the star here. They add a sweet flavor and creamy texture. Black beans pack protein and fiber. Tortillas hold it all together. For seasoning, olive oil helps the sweet potatoes roast well. Cumin, smoked paprika, and chili powder bring warmth and depth. Adjust salt and pepper to your taste. When it comes to toppings, get creative! Fresh avocado adds creaminess, while cilantro gives a fresh kick. Lime juice brightens each bite, and feta brings a nice salty touch. You can also add red onion for crunch and hot sauce for heat. Enjoy mixing and matching! 1. Preheat your oven to 400°F (200°C). This step is key for roasting. A hot oven gives sweet potatoes a nice, crispy edge. 2. Prepare the sweet potatoes. Peel and dice two medium sweet potatoes into bite-sized pieces. 3. Seasoning the sweet potatoes. In a large bowl, mix the diced sweet potatoes with one tablespoon of olive oil. Add one teaspoon of cumin, one teaspoon of smoked paprika, and half a teaspoon of chili powder. Sprinkle with salt and pepper. Toss to coat evenly. 1. Roasting sweet potatoes. Spread the seasoned sweet potatoes in a single layer on a baking sheet. Roast them for about 25-30 minutes. Flip them halfway for even cooking. They should be tender and slightly brown when done. 2. Heating black beans. While the sweet potatoes roast, take a small saucepan. Add one can of black beans that you drained and rinsed. Heat over medium heat, stirring occasionally. This should take about 5-7 minutes until they warm through. 1. Warming tortillas. If you're using corn tortillas, warm them in a dry skillet. Heat them for about 30 seconds on each side. If you prefer flour tortillas, toast them lightly in the skillet too. 2. Building the tacos. Once the sweet potatoes are ready, remove them from the oven. Place a generous scoop of sweet potatoes in each tortilla. Add a scoop of black beans on top. 3. Final touches. Top your tacos with sliced avocado and fresh cilantro. Feel free to add optional toppings like diced red onion, crumbled feta cheese, or hot sauce. Squeeze fresh lime juice over everything just before serving for an extra burst of flavor. To ensure even cooking, cut the sweet potatoes into small, uniform pieces. This helps them cook at the same rate. Spread them out on the baking sheet, leaving space between each piece. Avoid stacking them, as this can cause steaming instead of roasting. To test for doneness, use a fork or knife to poke a piece. If it goes in easily, the sweet potatoes are ready. They should be soft and slightly caramelized on the edges for the best flavor. For alternative spices, try adding garlic powder or onion powder. These can add depth to the taste. Fresh herbs like thyme or oregano also work well to enhance flavor. Consider extra toppings to make your tacos pop. Diced red onion adds crunch and zest. Crumbled feta cheese brings a creamy touch. Hot sauce gives a spicy kick. Each of these toppings can elevate your taco experience. {{image_2}} You can switch out sweet potatoes if you want. Butternut squash works well. It has a similar sweet flavor. You can also try regular potatoes for a different taste. For beans, black beans are my favorite. However, pinto beans or kidney beans make great swaps too. They add protein and a nice texture. You can choose between soft and crispy tacos. For soft tacos, use warmed corn or flour tortillas. For crispy tacos, bake or fry the tortillas until they are golden and crunchy. If you want a fun twist, try a taco bowl. Use a bowl instead of a tortilla. Layer sweet potatoes, beans, and toppings like avocado and cilantro. You can also make a salad. Simply toss the sweet potatoes and beans on a bed of greens. Add your favorite toppings. To keep your leftover tacos fresh, store them properly. If you have assembled tacos, wrap them tightly in foil or plastic wrap. This helps keep them from getting soggy. For unassembled tacos, keep the sweet potatoes and black beans in separate airtight containers. This way, they stay fresh longer. When you're ready to enjoy leftovers, you have a few options for reheating. - Oven: Preheat your oven to 350°F (175°C). Place the sweet potatoes and black beans on a baking sheet. Heat for about 10-15 minutes, or until warmed through. - Microwave: Place your tacos on a microwave-safe plate. Heat for about 1-2 minutes, checking halfway through. - Stovetop: Heat a skillet over medium heat. Add the sweet potatoes and black beans, stirring until warm. This method adds a nice crisp to the tacos. These methods help keep the flavors bright and delicious! Can I make these tacos vegan? Yes, these tacos are already vegan! The sweet potatoes and black beans are plant-based. You can add toppings like avocado and cilantro for more flavor. What sides pair well with these tacos? Many sides go well with these tacos. Try a simple salad with lime dressing. You can also serve tortilla chips and salsa. A side of corn or a fresh fruit salad works too. How can I make these tacos gluten-free? To make these tacos gluten-free, use corn tortillas instead of flour. Check the package to ensure they are certified gluten-free. This way, you can enjoy your tacos without worry. In this post, we explored how to make sweet potato black bean tacos. We looked at key ingredients, seasoning, cooking steps, and storage tips. You can mix flavors and make the dish your own. Remember, these tacos are easy to customize. You can swap ingredients and try new toppings. Enjoy this tasty meal any way you like!

Sweet Potato Black Bean Tacos

Indulge in the deliciousness of Spicy Sweet Potato & Black Bean Tacos! These easy-to-make tacos are packed with flavor from roasted sweet potatoes and seasoned black beans, topped with creamy avocado and fresh cilantro. Perfect for a quick dinner or meal prep, they’re both nutritious and satisfying. Explore these mouthwatering recipes now and elevate your taco night to a whole new level! Click through to start cooking today!
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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

½ teaspoon chili powder

Salt and pepper to taste

8 small corn or flour tortillas

1 avocado, sliced

1 cup fresh cilantro, chopped

1 lime, cut into wedges

Optional toppings: diced red onion, crumbled feta cheese, hot sauce

Instructions
 

Preheat your oven to 400°F (200°C).

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

      Spread the seasoned sweet potatoes onto a baking sheet in a single layer. Roast in the oven for about 25-30 minutes, or until they are tender and starting to brown, flipping halfway through.

        While the sweet potatoes are roasting, heat the black beans in a small saucepan over medium heat. Stir occasionally until warmed through, about 5-7 minutes.

          If using corn tortillas, warm them in a dry skillet over medium heat for about 30 seconds on each side or until pliable. If using flour tortillas, lightly toast them as well.

            Once the sweet potatoes are done, remove them from the oven and let them cool slightly.

              Assemble your tacos by placing a generous spoonful of sweet potatoes in each tortilla, followed by a scoop of black beans.

                Top with sliced avocado, fresh cilantro, and any other desired toppings.

                  Squeeze fresh lime juice over the tacos just before serving to enhance all the flavors.

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