Black Bean and Sweet Potato Tacos

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

1. Preheat the oven to 400°F (200°C).

2. In a large bowl, toss diced sweet potatoes with olive oil, ground cumin, chili powder, smoked paprika, minced garlic, salt, and black pepper.

3. Spread the seasoned sweet potatoes on a baking sheet in a single layer.

4. Roast in the preheated oven for 20-25 minutes or until the sweet potatoes are tender and slightly crispy.

5. While the sweet potatoes are roasting, heat a bit of olive oil in a skillet over medium heat.

6. Add diced red onion to the skillet and sauté until softened.

7. Stir in black beans and continue cooking until heated through.

8. Once the sweet potatoes are done, combine them with the black bean mixture.

9. Warm the tortillas and assemble the tacos with the Black Bean and Sweet Potato filling.

10. 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!