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Tacos have long been a beloved staple in many households, not only for their versatility but also for their ability to cater to a variety of dietary preferences. Among the myriad of taco recipes, the Sweet Potato & Black Bean Fiesta Tacos stand out as a vibrant and satisfying option. This dish combines the natural sweetness of roasted sweet potatoes with the hearty texture of black beans, creating a mouthwatering experience that is both filling and nutritious. Whether you are a vegetarian, vegan, or simply looking to incorporate more plant-based meals into your diet, these tacos offer a delicious solution that is easy to prepare and customize.

Sweet Potato and Black Bean Tacos

Discover the vibrant flavors of Sweet Potato & Black Bean Fiesta Tacos, a delicious plant-based option that's perfect for any meal. This recipe features roasted sweet potatoes and hearty black beans, packed with nutrients and customizable to suit your tastes. With a symphony of spices and fresh toppings like avocado and cilantro, these tacos are not only filling but also promote health with every bite. Enjoy a nutritious delight that brings excitement to your dining table!
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Ingredients
  

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

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

1 tablespoon olive oil

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon chili powder

Salt and pepper, to taste

8 corn or flour tortillas

1 avocado, sliced

1 cup red cabbage, finely sliced

1/2 cup fresh cilantro, chopped

1 lime, cut into wedges

Optional: Crumbled feta cheese or dairy-free cheese

Instructions
 

Preheat the Oven: Begin by preheating your oven to 425°F (220°C) to prepare for roasting the sweet potatoes.

    Roast the Sweet Potatoes: On a large baking sheet, combine the diced sweet potatoes with olive oil, ground cumin, smoked paprika, chili powder, and a pinch of salt and pepper. Mix well until the sweet potatoes are evenly coated. Spread them in a single layer and roast in the oven for 25-30 minutes. Be sure to stir them halfway through to ensure even cooking, until tender and slightly caramelized.

      Prepare the Black Beans: While the sweet potatoes are roasting, heat a medium saucepan over medium heat. Add the drained black beans, along with a pinch of salt, pepper, and a sprinkle of cumin for extra flavor if desired. Stir occasionally and cook for about 5-7 minutes until heated through.

        Warm the Tortillas: In a separate skillet over medium heat, warm the tortillas one at a time for about 30 seconds on each side until they become pliable. Alternatively, for a larger batch, wrap the tortillas in aluminum foil and place them in the oven during the last few minutes of the sweet potato roasting to warm them.

          Assemble the Tacos: Once the sweet potatoes are perfectly roasted, it's time to assemble the tacos. Take a warm tortilla, and place a generous scoop of the roasted sweet potatoes in the center. Top with a portion of the warm black beans, sliced avocado, and a handful of thinly sliced red cabbage.

            Add Finishing Touches: Finish assembling your tacos by sprinkling the chopped cilantro generously over the top. Squeeze fresh lime juice over each taco, and if you’d like, add crumbled feta cheese or your favorite dairy-free cheese for an extra burst of flavor.

              Serve: Enjoy these delightful tacos warm, accompanied by lime wedges for an extra zesty kick!

                Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4