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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 smoked paprika - 1 teaspoon ground cumin - 1/2 teaspoon cayenne pepper (adjust to taste) - Salt and pepper to taste - 8 small corn or flour tortillas - 1 cup fresh spinach or arugula - 1 avocado, sliced - 1/2 cup diced tomatoes - Fresh cilantro, for garnish (optional) - Lime wedges, for serving

Savory Black Bean and Sweet Potato Tacos

Discover the vibrant flavors of Sweet & Spicy Bliss Tacos, a delicious vegetarian dish perfect for anyone seeking healthy and sustainable meals. Made with roasted sweet potatoes, protein-packed black beans, and a blend of spices, these tacos strike a perfect balance of sweet and spicy. Top them off with fresh veggies and avocado for a burst of flavor and nutrition. This recipe is not only versatile but also suitable for various dietary preferences, making it a delightful addition to any meal. Enjoy a culinary journey that celebrates plant-based eating!
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Ingredients
  

1 medium sweet potato, peeled and diced

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

1 tablespoon olive oil

1 teaspoon smoked paprika

1 teaspoon ground cumin

1/2 teaspoon cayenne pepper (adjust to taste)

Salt and pepper, to taste

1/2 cup corn kernels (fresh, frozen, or canned)

1 avocados, sliced

1/2 cup red onion, finely chopped

1 cup cherry tomatoes, halved

1/4 cup fresh cilantro, chopped

Juice of 1 lime

8 small corn or flour tortillas

Optional toppings: crumbled feta or cotija cheese, hot sauce, sour cream

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Prepare the Sweet Potatoes: In a large bowl, toss the diced sweet potatoes with olive oil, smoked paprika, cumin, cayenne pepper, salt, and pepper until well coated.

      Roast: Spread the seasoned sweet potatoes on a baking sheet in a single layer. Roast in the preheated oven for about 20-25 minutes, or until tender and slightly caramelized, stirring halfway through.

        Heat the Black Beans: While the sweet potatoes are roasting, heat another saucepan over medium heat. Add the black beans along with the corn. Season with a pinch of salt and pepper and cook for about 5-7 minutes until warmed through. Remove from heat.

          Prepare the Taco Fillings: In a small bowl, mix the chopped red onion, cherry tomatoes, cilantro, and a squeeze of lime juice. This will add freshness to your tacos.

            Warm the Tortillas: In a dry skillet over medium heat, warm the corn or flour tortillas for about 30 seconds on each side until pliable.

              Assemble the Tacos: On each tortilla, add a generous scoop of the roasted sweet potatoes, followed by the black bean and corn mixture. Top with the onion, tomato, and cilantro mixture, and add sliced avocado.

                Add Finishing Touches: If desired, sprinkle with crumbled cheese and drizzle with hot sauce or sour cream for extra flavor.

                  Serve and Enjoy: Serve the tacos warm, garnished with lime wedges on the side for extra zesty goodness.

                    Prep Time, Total Time, Servings:

                      20 minutes | 35 minutes | 4 servings