Description
This recipe, “Sweet Potato and Black Bean Tacos,” is a vibrant and flavorful vegetarian (and easily vegan) dish that combines the sweetness of roasted sweet potatoes with the heartiness of black beans, all wrapped up in a warm corn tortilla
Ingredients
- 2 medium sweet potatoes, peeled and diced
- 1 can black beans, drained and rinsed
- 1 tbsp olive oil
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Corn tortillas
- 1 avocado, sliced
- Fresh cilantro, chopped
- Lime wedges
Instructions
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Preheat Oven: Preheat the oven to 400°F (200°C).
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Prepare Sweet Potatoes: Toss the diced sweet potatoes with olive oil, cumin, chili powder, salt, and pepper in a large bowl.
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Roast Sweet Potatoes: Spread the seasoned sweet potatoes out on a baking sheet. Roast for about 25-30 minutes, or until tender and slightly crispy, flipping halfway through.
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Warm Tortillas: While the sweet potatoes are roasting, warm the corn tortillas in a dry skillet over medium heat or in the microwave. This makes them more pliable and prevents them from cracking.
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Assemble Tacos: Assemble the tacos by placing roasted sweet potatoes and black beans on each warmed tortilla.
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Add Toppings: Top with avocado slices and fresh cilantro.
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Serve: Serve with lime wedges on the side for squeezing over the tacos
