Savory Sweet Potato Black Bean Tacos Recipe

Ingredients

• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 0.5 teaspoon chili powder
• to taste salt and pepper
• 8 small corn tortillas
• 1 avocado, sliced
• 0.5 cup diced red onion
• fresh cilantro, chopped (for garnish)
• lime wedges (for serving)

Instructions

1. Preheat your oven to 425°F (220°C).
2. In a large bowl, toss the diced sweet potatoes with olive oil, smoked paprika, cumin, chili powder, salt, and pepper until evenly coated.
3. Spread the sweet potatoes in a single layer on a baking sheet lined with parchment paper and roast for 20-25 minutes, or until tender and slightly caramelized, flipping halfway through.
4. While the sweet potatoes are roasting, prepare the black beans. In a small saucepan, heat the black beans over medium heat until warmed through (about 5 minutes). Season with salt and pepper, and set aside.
5. Warm the corn tortillas in a skillet over medium heat for about 30 seconds on each side or until they become pliable.
6. To assemble the tacos, place a generous spoonful of roasted sweet potatoes on each tortilla, followed by a spoonful of black beans.
7. Top with slices of avocado, diced red onion, and sprinkle with fresh cilantro.
8. Serve with lime wedges on the side for squeezing over the tacos.