Description
This Sweet Potato and Black Bean Tacos recipe is a vibrant, flavorful, and surprisingly easy dish that celebrates the delicious combination of sweet and savory flavors
Ingredients
- 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
- 1 (15-ounce) can black beans, drained and rinsed
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 6-8 corn tortillas (or your choice of tortillas)
- 1 avocado, sliced
- 1/4 cup chopped fresh cilantro
- Lime wedges, for serving
Instructions
Step 1: Preheat Oven
Preheat your oven to 400°F (200°C).
Step 2: Prepare Sweet Potatoes
Peel the sweet potatoes and dice them into 1/2-inch cubes. Try to make the cubes as uniform in size as possible so they cook evenly.
Step 3: Season Sweet Potatoes
In a large bowl, toss the diced sweet potatoes with the olive oil, cumin, chili powder, salt, and pepper until they’re evenly coated with the spices.
Step 4: Roast Sweet Potatoes
Spread the seasoned sweet potatoes out in a single layer on a baking sheet.
Roast them in the preheated oven for about 25-30 minutes, or until they’re tender and slightly crispy, flipping them halfway through the cooking time.
Step 5: Warm Tortillas
While the sweet potatoes are roasting, warm the corn tortillas. You can do this in a dry skillet or griddle over medium heat for about 30 seconds per side, or you can wrap them in a damp paper towel and microwave them for about 30 seconds. Warm tortillas are more pliable and less likely to break.
Step 6: Assemble Tacos
Once the sweet potatoes are cooked, remove them from the oven.
To assemble the tacos, place a spoonful of roasted sweet potatoes and a spoonful of black beans on each warmed corn tortilla.
Step 7: Add Toppings
Top the tacos with avocado slices and fresh cilantro.
Step 8: Serve
Serve the tacos immediately, with lime wedges on the side for squeezing