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- 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 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper, to taste - 4 small corn tortillas - 1 ripe avocado, sliced - 1 cup red cabbage, shredded - Fresh cilantro, for garnish - Lime wedges, for serving

Savory Sweet Potato and Black Bean Tacos

Discover the deliciousness of Sweet Spud Bliss Tacos! This vibrant recipe features roasted sweet potatoes and black beans, combined with fresh toppings like avocado and red cabbage for a satisfying meal. Perfect for casual dinners or special occasions, these plant-based tacos are not only easy to prepare but also packed with nutrient-rich ingredients. With a burst of flavors and textures, they are sure to become a family favorite. Try them today!
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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 ground cumin

1 teaspoon smoked paprika

½ teaspoon garlic powder

½ teaspoon onion powder

Salt and pepper to taste

8 corn tortillas

1 avocado, sliced

1 cup red cabbage, thinly sliced

½ cup fresh cilantro, chopped

Juice of 1 lime

Optional: hot sauce for serving

Instructions
 

Roast the Sweet Potatoes: Preheat your oven to 425°F (220°C). In a large bowl, toss the diced sweet potatoes with olive oil, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper until evenly coated. Spread them out in a single layer on a baking sheet. Roast for 25-30 minutes, or until tender and slightly caramelized, flipping halfway through.

    Warm the Black Beans: In a small saucepan over medium heat, combine the black beans with a pinch of salt and pepper. Heat until warmed through, stirring occasionally (about 5 minutes). You can also add a splash of lime juice for extra flavor.

      Prepare the Toppings: While the sweet potatoes and beans are warming, slice the avocado, shred the red cabbage, and chop the cilantro. Set aside.

        Warm the Tortillas: Heat the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side or until they are pliable and slightly warmed. Alternatively, wrap them in foil and warm them in the oven while the sweet potatoes finish cooking.

          Assemble the Tacos: To assemble, layer a spoonful of roasted sweet potatoes and a scoop of black beans onto each tortilla. Top with sliced avocado, a handful of red cabbage, and a sprinkle of fresh cilantro.

            Finish with Lime: Drizzle with fresh lime juice and, if desired, add hot sauce for a kick.

              Serve and Enjoy: Serve the tacos warm, and enjoy your delicious and wholesome savory sweet potato and black bean tacos!

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