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Sweet potatoes are a key ingredient in this taco recipe, celebrated not only for their versatility but also for their impressive health benefits. These vibrant root vegetables are rich in beta-carotene, which the body converts into vitamin A, crucial for maintaining healthy vision, skin, and immune function. Additionally, sweet potatoes are an excellent source of vitamins C and B6, potassium, and dietary fiber, all of which play vital roles in overall health.

Savory Sweet Potato and Black Bean Tacos

Explore the delightful world of plant-based eating with savory sweet potato and black bean tacos! This nutritious dish combines roasted sweet potatoes and hearty black beans, creating a flavorful, satisfying meal. Packed with essential vitamins, fiber, and protein, these tacos are perfect for any occasion. Customize them with fresh toppings like avocado and cilantro for added flavor. Easy to prepare and customizable, these tacos are a delicious addition to your weekly menu!
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Ingredients
  

2 medium sweet potatoes, peeled and diced

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

1 tablespoon olive oil

1 teaspoon cumin

1 teaspoon smoked paprika

1/2 teaspoon chili powder

Salt and pepper to taste

8 small corn tortillas

1 avocado, sliced

1 cup fresh cilantro, chopped

1 lime, cut into wedges

Optional toppings: crumbled feta or queso fresco, diced red onion, hot sauce

Instructions
 

Roast the Sweet Potatoes: Preheat your oven to 425°F (220°C). In a bowl, toss the diced sweet potatoes with olive oil, cumin, smoked paprika, chili powder, salt, and pepper until they are well coated.

    Bake: Spread the seasoned sweet potatoes evenly on a baking sheet and roast for about 25-30 minutes, or until they are tender and lightly caramelized, tossing halfway through for even cooking.

      Prepare the Black Beans: While the sweet potatoes are roasting, heat a small saucepan over medium heat. Add the black beans along with a pinch of salt, pepper, and a squeeze of lime juice. Cook until warmed through, about 5-7 minutes, and then set aside.

        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. Keep them wrapped in a clean kitchen towel to stay warm.

          Assemble the Tacos: On each tortilla, layer a generous spoonful of roasted sweet potatoes, followed by a scoop of the black beans. Top with slices of avocado and chopped cilantro.

            Serve: Squeeze fresh lime juice over the tacos and add any optional toppings like crumbled feta, diced red onion, or hot sauce to enhance flavor.

              Enjoy: Serve immediately and enjoy the delightful combination of savory and sweet flavors!

                Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4