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- 2 medium sweet potatoes, peeled and diced - 1 can (15 oz) black beans, rinsed and drained - 2 tablespoons olive oil - 1 teaspoon chili powder - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - Salt and pepper, to taste - 8 small corn tortillas - 1 ripe avocado, sliced - 1/4 cup fresh cilantro, chopped - Lime wedges, for serving

Spicy Black Bean and Sweet Potato Tacos

Discover the vibrant goodness of Fiery Sweet Potato & Black Bean Tacos! This nutritious dish features roasted sweet potatoes paired with hearty black beans, bringing bold flavors and exciting spice to your table. Ideal for vegetarians and anyone looking for healthy meal options, these tacos are customizable to suit your taste preferences. With fresh toppings like avocado and cilantro, plus a squeeze of lime for a zesty finish, you’ll enjoy a satisfying meal that’s packed with nutrients. Perfect for any occasion!
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Ingredients
  

2 medium sweet potatoes, peeled and diced into 1/2-inch cubes

1 can (15 oz) black beans, drained and rinsed

1 tablespoon olive oil

1 teaspoon chili powder

1/2 teaspoon cumin

1/2 teaspoon smoked paprika

1/4 teaspoon cayenne pepper (adjust for spice preference)

Salt and pepper to taste

8 small corn tortillas

1 avocado, sliced

1 cup fresh cilantro, chopped

1 lime, cut into wedges

1/2 cup crumbled feta or queso fresco (optional)

Hot sauce (optional, for extra heat)

Instructions
 

Preheat the Oven: Start by preheating your oven to 425°F (220°C). This will prepare the ambiance for roasting the sweet potatoes, allowing them to caramelize beautifully.

    Prepare the Sweet Potatoes: In a large mixing bowl, toss the diced sweet potatoes with olive oil, chili powder, cumin, smoked paprika, cayenne pepper, salt, and pepper until they are well coated.

      Roast the Sweet Potatoes: Spread the seasoned sweet potatoes onto a baking sheet in a single layer. Roast in the preheated oven for about 25-30 minutes, or until they are tender and lightly charred. Stir halfway through for even cooking.

        Heat the Black Beans: While the sweet potatoes are roasting, heat a small saucepan over medium heat. Add the rinsed black beans and cook for about 5-7 minutes, stirring occasionally, until warmed through. Season with a pinch of salt and pepper.

          Warm the Tortillas: In a dry skillet over medium heat, warm the corn tortillas for about 30 seconds on each side until they are pliable. You can also wrap them in a damp paper towel and microwave for about 30 seconds.

            Assemble the Tacos: Once the sweet potatoes are roasted and the black beans are heated, start assembling your tacos. On each tortilla, layer a generous scoop of roasted sweet potatoes and black beans.

              Add Toppings: Top each taco with avocado slices, a handful of fresh cilantro, and crumbled feta or queso fresco if desired.

                Finish with Lime & Hot Sauce: Squeeze fresh lime juice over the assembled tacos for a burst of freshness. Add hot sauce for an extra kick if you wish.

                  Serve & Enjoy: Serve your spicy black bean and sweet potato tacos warm, accompanied by lime wedges and extra cilantro on the side.

                    Prep Time, Total Time, Servings:

                      15 minutes | 40 minutes | 4 servings