Ingredients:
- 2 medium sweet potatoes, peeled and diced
- 1 can (15 ounces) black beans, drained and rinsed
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 8 small corn tortillas
- 1 avocado, sliced
- 1/4 cup chopped fresh cilantro
- 1 lime, cut into wedges
Optional toppings:
- Salsa
- Shredded lettuce
- Diced tomatoes
- Shredded cheese or vegan cheese
- Sour cream or Greek yogurt
Instructions:
1. Preheat your oven to 400°F (200°C).
2. In a mixing bowl, toss the diced sweet potatoes with olive oil, chili powder, cumin, paprika, salt, and pepper until evenly coated.
3. Spread the seasoned sweet potatoes in a single layer on a baking sheet lined with parchment paper or aluminum foil.
4. Roast the sweet potatoes in the preheated oven for 20-25 minutes, or until tender and lightly browned, tossing halfway through cooking.
5. 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.
6. Warm the corn tortillas in a dry skillet or directly over a gas flame until they are soft and pliable.
7. To assemble the tacos, spoon a layer of black beans onto each tortilla, followed by a generous portion of roasted sweet potatoes.
8. Top the tacos with sliced avocado, chopped cilantro, and any additional toppings of your choice.
9. Serve the tacos immediately with lime wedges on the side for squeezing over the top.
10. Enjoy your delicious Sweet Potato and Black Bean Tacos!
These tacos are bursting with flavor, texture, and nutrients, making them a satisfying and wholesome meal option for any day of the week.