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- 2 medium sweet potatoes, peeled and diced - 1 can (15 oz) black beans, drained and rinsed - 1 tablespoon olive oil - 1 teaspoon chili powder - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - ½ teaspoon cayenne pepper (adjust to taste) - Salt and pepper, to taste - 8 small corn tortillas - Fresh cilantro, chopped (for garnish) - Lime wedges (for serving)

Spicy Black Bean and Sweet Potato Tacos

Discover the vibrant flavors of Fiery Sweet Potato & Black Bean Tacos, a delicious and nutritious plant-based meal. Packed with roasted sweet potatoes and hearty black beans, these tacos are seasoned with a blend of spices that ignite the palate. Perfect for vegan and gluten-free diets, they are easy to make and customizable with your favorite toppings. Enjoy a tasty meal that balances sweetness and heat while supporting healthy eating habits. Create lasting memories around the table with this delightful recipe!
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Ingredients
  

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

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

1 tablespoon olive oil

1 teaspoon chili powder

1/2 teaspoon ground cumin

1/2 teaspoon smoked paprika

1/4 teaspoon cayenne pepper (adjust based on spice preference)

Salt and black pepper to taste

8 small corn tortillas

1 ripe avocado, sliced

1 cup fresh cilantro, chopped

1 lime, cut into wedges

1/2 cup crumbled feta or queso fresco (optional)

Hot sauce (optional, for added heat)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 425°F (220°C). This temperature will ensure that the sweet potatoes roast to perfection, developing a sweet and caramelized flavor.

    Prepare the Sweet Potatoes: In a spacious mixing bowl, combine the diced sweet potatoes with olive oil, chili powder, ground cumin, smoked paprika, cayenne pepper, salt, and black pepper. Toss everything together until the sweet potatoes are evenly coated with the spice mixture.

      Roast the Sweet Potatoes: Spread the seasoned sweet potatoes in a single layer on a baking sheet. Insert the sheet into the preheated oven and roast for approximately 25-30 minutes. Stir the sweet potatoes halfway through the cooking time to ensure they cook evenly. They should be tender and exhibit a slight char when done.

        Heat the Black Beans: While the sweet potatoes are roasting, place a small saucepan over medium heat. Add the rinsed black beans and cook for about 5-7 minutes, stirring occasionally, until they are warmed through. Season the beans with a pinch of salt and black pepper.

          Warm the Tortillas: To warm the corn tortillas, heat a dry skillet over medium heat. Place each tortilla in the skillet for about 30 seconds per side, or until they are soft and pliable. Alternatively, wrap them in a slightly damp paper towel and microwave for about 30 seconds.

            Assemble the Tacos: Once the sweet potatoes are perfectly roasted and the black beans are warmed, it's time to build your tacos. Lay a generous scoop of the roasted sweet potatoes on each tortilla, followed by a portion of black beans.

              Add Toppings: Enhance each taco with slices of avocado and a sprinkle of fresh cilantro. If you enjoy cheese, add crumbled feta or queso fresco for a creamy touch.

                Finish with Lime & Hot Sauce: Drizzle fresh lime juice over the assembled tacos to elevate the flavors. If you're looking for an extra spice boost, add a dash of hot sauce to taste.

                  Serve & Enjoy: Present your spicy sweet potato and black bean tacos while they're warm, accompanied by lime wedges and additional cilantro for garnish.

                    Prep Time, Total Time, Servings:

                      15 minutes | 40 minutes | 4 servings