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In recent years, plant-based meals have gained immense popularity, capturing the attention of health enthusiasts and food lovers alike. As people become more conscious of their dietary choices, recipes that are both nutritious and delicious are in high demand. One such dish is the Sweet and Savory Black Bean & Sweet Potato Tacos, which beautifully combines flavors and textures while packing a nutritional punch.

Easy Black Bean and Sweet Potato Tacos

Indulge in the comforting flavors of these Sweet and Savory Black Bean & Sweet Potato Tacos, perfect for an easy weeknight dinner. This delightful dish offers a vibrant mix of textures and nutrients, making it a wholesome choice for plant-based lovers and curious eaters alike. With creamy avocado and roasted sweet potatoes, these tacos are satisfying and quick to prepare. Try them tonight and enjoy a nourishing meal that's sure to please everyone at the table!
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Ingredients
  

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

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

1 tablespoon olive oil

1 teaspoon cumin

1 teaspoon smoked paprika

1/2 teaspoon garlic powder

Salt and pepper to taste

8 small corn tortillas

1 avocado, sliced

1 cup red cabbage, thinly sliced

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C).

    Roast the Sweet Potatoes: On a baking sheet, toss the diced sweet potatoes with olive oil, cumin, smoked paprika, garlic powder, salt, and pepper. Spread them out evenly and roast in the preheated oven for about 20-25 minutes or until they are tender and slightly caramelized, flipping halfway through.

      Prepare the Black Beans: While the sweet potatoes are roasting, heat a small saucepan over medium heat. Add the drained black beans and a pinch of salt. Stir occasionally for about 5-7 minutes until they are warmed through.

        Warm the Tortillas: In a dry skillet over medium heat, warm the corn tortillas for about 30 seconds on each side until they are pliable. You could also wrap them in a damp cloth and microwave them for 15-20 seconds.

          Assemble the Tacos: Place a few spoonfuls of roasted sweet potatoes on each tortilla, followed by a generous scoop of warm black beans. Top with sliced avocado and red cabbage.

            Garnish and Serve: Finish with a sprinkle of fresh cilantro and serve with lime wedges for squeezing over the tacos. Enjoy your delicious and nutritious black bean and sweet potato tacos!

              Prep Time, Total Time, Servings: 10 minutes | 35 minutes | 4 servings