Ingredients
For the Black Bean and Sweet Potato Filling:
- 2 sweet potatoes, peeled and diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 red onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- 2 tablespoons olive oil
For the Tacos:
- Corn or whole wheat tortillas
- Avocado slices
- Fresh salsa
- Greek yogurt or sour cream
- Fresh cilantro, chopped
Instructions
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Preheat the oven to 400°F (200°C).
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In a large bowl, toss diced sweet potatoes with olive oil, ground cumin, chili powder, smoked paprika, minced garlic, salt, and black pepper.
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Spread the seasoned sweet potatoes on a baking sheet in a single layer.
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Roast in the preheated oven for 20-25 minutes or until the sweet potatoes are tender and slightly crispy.
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While the sweet potatoes are roasting, heat a bit of olive oil in a skillet over medium heat.
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Add diced red onion to the skillet and sauté until softened.
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Stir in black beans and continue cooking until heated through.
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Once the sweet potatoes are done, combine them with the black bean mixture.
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Warm the tortillas and assemble the tacos with the Black Bean and Sweet Potato filling.
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Top with avocado slices, fresh salsa, a dollop of Greek yogurt or sour cream, and chopped cilantro.
Serve the Black Bean and Sweet Potato Tacos hot and enjoy a delightful, plant-based taco night!
