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In recent years, there has been a significant shift toward plant-based meals, with more individuals and families opting for vegetarian and vegan diets. This trend is not only a response to the growing awareness of health and environmental issues but also a celebration of the diverse flavors and textures that plant-based ingredients offer. Among the myriad of options available, Sweet & Savory Sweet Potato Black Bean Tacos stand out as a delectable and nutritious choice that caters to a variety of dietary preferences.

Sweet Potato Black Bean Tacos

Discover the deliciousness of Sweet & Savory Sweet Potato Black Bean Tacos, a perfect addition to your plant-based meal rotation. These vegan and gluten-free tacos blend the natural sweetness of roasted sweet potatoes with the earthy richness of black beans, creating a satisfying yet nutritious dish. Packed with essential vitamins and fiber, they provide a balanced meal that's both flavorful and wholesome. Follow our easy steps to enjoy this tasty and healthy culinary experience!
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Ingredients
  

2 medium sweet potatoes, peeled and diced

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

1 red bell pepper, diced

1 small red onion, diced

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon chili powder (adjust to taste)

1 tablespoon olive oil

Salt and pepper to taste

Corn or flour tortillas (8-10, depending on size)

Fresh cilantro, chopped (for garnish)

Avocado slices (for topping)

Lime wedges (for serving)

Instructions
 

Prepare the Sweet Potatoes: Preheat your oven to 400°F (200°C). In a large bowl, toss the diced sweet potatoes with olive oil, cumin, smoked paprika, chili powder, salt, and pepper until well coated. Spread them out evenly on a baking sheet.

    Roast the Sweet Potatoes: Place the baking sheet in the preheated oven and roast the sweet potatoes for about 25-30 minutes, or until they are tender and slightly caramelized, stirring halfway through.

      Sauté the Vegetables: While the sweet potatoes are roasting, heat a skillet over medium heat. Add a splash of olive oil and sauté the diced red onion for about 5 minutes until it begins to soften. Add the minced garlic and diced red bell pepper, cooking for an additional 3-5 minutes until the vegetables are tender.

        Combine Black Beans and Seasoning: Stir in the rinsed black beans and cook just until heated through. Add additional spices if desired, adjusting salt and pepper to taste.

          Assemble the Tacos: Once the sweet potatoes are done roasting, remove them from the oven and gently fold them into the black bean mixture. Warm your tortillas in a dry skillet or microwave until pliable.

            Serve: Fill each tortilla with a generous portion of the sweet potato and black bean mixture. Top with fresh cilantro, avocado slices, and a squeeze of lime juice.

              Enjoy: Serve the tacos warm with lime wedges on the side for added zest.

                Prep Time, Total Time, Servings: 15 min | 45 min | 4-5 servings