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- 2 medium sweet potatoes, peeled and diced - 1 can (15 oz) black beans, rinsed and drained - 2 tablespoons olive oil - 1 teaspoon cumin - 1 teaspoon smoked paprika - 1 teaspoon chili powder - 1/2 teaspoon garlic powder - Salt and pepper to taste - Corn or flour tortillas - 1 avocado, sliced - Fresh cilantro, chopped - 1/2 red onion, diced - Lime wedges for serving

Easy Sweet Potato and Black Bean Tacos

Discover the deliciousness of Sweet Potato & Black Bean Bliss Tacos, a plant-based meal that's both nutritious and satisfying. Packed with vitamins and minerals, these tacos are perfect for vegan and gluten-free diets. Roasted sweet potatoes add natural sweetness, while black beans offer heartiness. Top with creamy avocado, fresh cilantro, and zesty lime for an explosion of flavor. Ideal for any occasion, these tacos make a wholesome meal that everyone will love!
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Ingredients
  

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

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

1 tablespoon extra virgin olive oil

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon chili powder

½ teaspoon garlic powder

Salt and freshly ground black pepper, to taste

8 small corn tortillas

1 ripe avocado, sliced

1 cup fresh cilantro, roughly chopped

½ cup red onion, finely diced

Lime wedges, for serving

Optional toppings: crumbled feta cheese, hot sauce, sour cream

Instructions
 

Preheat the Oven: Set your oven to 425°F (220°C) to allow it to reach the right temperature while you prepare the other ingredients.

    Prepare Sweet Potatoes: In a large mixing bowl, combine the diced sweet potatoes with olive oil, ground cumin, smoked paprika, chili powder, garlic powder, salt, and pepper. Toss thoroughly until each piece is well coated with the spices and oil.

      Roast the Sweet Potatoes: Spread the seasoned sweet potatoes evenly on a baking sheet, ensuring they are in a single layer. Roast in the preheated oven for 20-25 minutes, or until they are tender and slightly caramelized, stirring halfway through to promote even cooking.

        Heat the Black Beans: While the sweet potatoes roast, pour the rinsed black beans into a small saucepan over medium heat. Warm them for about 5-7 minutes, stirring occasionally. Taste and adjust seasoning with additional salt if necessary.

          Warm the Tortillas: In a dry skillet over medium heat, warm the corn tortillas for about 30 seconds on each side, or until they become pliable and slightly toasted. Keep them covered with a clean kitchen towel to retain warmth while you prepare the tacos.

            Assemble the Tacos: Take each tortilla and add a generous scoop of the roasted sweet potatoes, followed by a spoonful of warm black beans. Top with fresh avocado slices, a sprinkle of chopped cilantro, and diced red onion for added crunch and flavor.

              Serve & Enjoy: Squeeze a wedge of lime over each assembled taco and add any optional toppings you desire, such as crumbled feta cheese, hot sauce, or sour cream. Serve immediately for a delicious and nutritious meal!

                Prep Time, Total Time, Servings: 15 mins | 35 mins | 4 servings

                  - Presentation Tips: Arrange the tacos on a colorful platter and garnish with extra lime wedges and scattered cilantro for a pop of color. Enjoy your vibrant and flavorful meal!