Sweet Potato and Black Bean Tacos

Based on 4 servings — values are AI-estimated and may vary

Ingredients

• •2 medium sweet potatoes, peeled and diced
• •1 can (15 oz) black beans, drained and rinsed
• •1 tablespoon olive oil
• •1 teaspoon ground cumin
• •1 teaspoon smoked paprika
• •1/2 teaspoon chili powder
• •Salt and pepper to taste
• •8 small corn or flour tortillas
• •1 avocado, sliced (optional)
• •Fresh cilantro, chopped (optional)
• •Lime wedges for serving (optional)

Instructions

1. 1

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

2. 2

   Toss the diced sweet potatoes in olive oil, cumin, smoked paprika, chili powder, salt, and pepper in a mixing bowl.

3. 3

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

4. 4

   Roast the sweet potatoes in the preheated oven for 20 minutes or until tender and lightly browned.

5. 5

   In a medium saucepan, warm the black beans over low heat, seasoning with a pinch of salt and pepper.

6. 6

   Once sweet potatoes are done, remove them from the oven and combine them with the warmed black beans.

7. 7

   Warm the tortillas briefly in a dry skillet or microwave until pliable.

8. 8

   Assemble the tacos by adding a spoonful of the sweet potato and black bean mixture to each tortilla, and top with avocado slices and cilantro if desired.