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In recent years, the culinary world has witnessed a remarkable shift towards plant-based meals. This trend reflects a growing awareness of health and environmental issues, prompting many to explore the benefits of incorporating more plant-based foods into their diets. Tacos, a beloved staple of Mexican cuisine, have evolved to embrace this movement, offering vibrant flavors and nutritious ingredients that satisfy both the palate and the body. One such standout dish is the Sweet Potato & Black Bean Fiesta Tacos, a recipe that embodies the essence of plant-based eating while delivering a delightful culinary experience.

Sweet Potato and Black Bean Tacos

Discover the vibrant flavors of Sweet Potato & Black Bean Fiesta Tacos, a delicious plant-based dish that's perfect for any occasion. These tacos combine the natural sweetness of roasted sweet potatoes with hearty black beans, all topped with fresh ingredients like avocado and cilantro. Packed with nutrients and customizable to your taste, they're a delightful and nutritious choice for a weekday dinner or a festive gathering. Embrace a healthier lifestyle while savoring every bite!
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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 well

1 tablespoon olive oil

1 teaspoon ground cumin

1 teaspoon chili powder

½ teaspoon smoked paprika

Salt and black pepper, to taste

8 small corn or flour tortillas

1 ripe avocado, sliced

1 cup red cabbage, finely shredded

¼ cup fresh cilantro, roughly chopped

1 lime, cut into wedges

Optional: hot sauce for an extra kick

Instructions
 

Preheat the Oven: Begin by preheating your oven to 425°F (220°C). To make cleanup easier, line a baking sheet with parchment paper.

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

      Roast the Sweet Potatoes: Spread the seasoned sweet potatoes in a single layer on the prepared baking sheet. Roast in the preheated oven for 25-30 minutes, or until they are fork-tender and caramelized around the edges. Stir the sweet potatoes halfway through the cooking time for even roasting.

        Warm the Black Beans: While the sweet potatoes are roasting, place the rinsed black beans in a small saucepan over medium heat. Season with a pinch of salt and black pepper. Stir occasionally and heat until warmed through, approximately 5-7 minutes.

          Warm the Tortillas: In a dry skillet over medium heat, warm each tortilla for about 30 seconds on each side, or until they are soft and pliable. If you prefer, wrap the tortillas in foil and heat them in the oven for the last 5 minutes of the sweet potatoes’ roasting time.

            Assemble the Tacos: Once the sweet potatoes are ready, take a warm tortilla and add a generous scoop of roasted sweet potatoes, followed by a spoonful of heated black beans. Top off with slices of avocado, a handful of shredded red cabbage, and a sprinkle of fresh cilantro.

              Serve: Squeeze a lime wedge over each taco for a burst of acidity and drizzle with hot sauce if you like it spicy. Enjoy your vibrant and delicious tacos!

                Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 4 servings