Sweet Potato and Black Bean Tacos Recipe

Ingredients

Before we get into the nitty-gritty of cooking, let’s gather everything you’ll need. Here’s a simple checklist:

For the Taco Filling:

• Sweet Potatoes: 2 medium-sized, peeled and cubed.
• Black Beans: 1 can (15 oz), rinsed and drained.
• Olive Oil: 2 tablespoons.
• Spices: 1 teaspoon each of smoked paprika, cumin, chili powder, and garlic powder.
• Salt and Pepper: To taste.

For the Toppings:

• Tortillas: Corn or flour, warmed.
• Avocado: Sliced or mashed.
• Red Cabbage: Shredded.
• Cilantro: Freshly chopped.
• Lime: Cut into wedges.
• Optional: Salsa, hot sauce, or vegan sour cream.

How to Make Sweet Potato and Black Bean Tacos

Step 1: Roast the Sweet Potatoes

Roasting sweet potatoes brings out their natural sweetness while giving them a slightly crispy edge. Here’s how to do it:

1. Preheat your oven to 425°F (220°C).
2. Toss the cubed sweet potatoes with olive oil, smoked paprika, cumin, chili powder, garlic powder, salt, and pepper.
3. Spread them out on a baking sheet in a single layer and roast for 20-25 minutes, flipping halfway through, until tender and caramelized.

Step 2: Prepare the Black Beans

While the sweet potatoes are roasting, let’s get the black beans ready:

1. Heat a small skillet over medium heat with a drizzle of olive oil.
2. Add the rinsed black beans and season with a pinch of cumin, chili powder, and salt.
3. Stir occasionally until the beans are warmed through, about 5-7 minutes.

Pro Tip: If you like your beans a bit saucy, add a splash of vegetable broth or water while cooking.

Step 3: Assemble Your Tacos

Now comes the fun part—assembling your tacos! Lay your warm tortilla flat, then:

1. Start with a layer of roasted sweet potatoes.
2. Add a generous scoop of seasoned black beans.
3. Top with shredded red cabbage for crunch, slices of creamy avocado, and fresh cilantro.
4. Squeeze a wedge of lime over the top for that zesty finish.