Name: Sweet Potato and Black Bean Tacos
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

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

Scale

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

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Instructions

Preheat Oven: Preheat the oven to 400°F (200°C).
Prepare Sweet Potatoes: Toss the diced sweet potatoes with olive oil, cumin, chili powder, salt, and pepper in a large bowl.
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.
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.
Assemble Tacos: Assemble the tacos by placing roasted sweet potatoes and black beans on each warmed tortilla.
Add Toppings: Top with avocado slices and fresh cilantro.

Serve: Serve with lime wedges on the side for squeezing over the tacos