-
20
minPrep Time -
40
minCook Time -
60
minReady in -
perYield -
450
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Vegan
- Allergens:gluten
- Seasons:summer,fall
- Cuisines:
- Courses:dinner
Recipe Description
These Sweet Potato and Black Bean Tacos offer a deliciously hearty and nutritious meal. Roasted sweet potatoes and seasoned black beans are wrapped in soft corn tortillas and topped with fresh avocado, cilantro, and a zesty lime dressing. The combination of sweet, earthy, and tangy flavors makes these tacos a standout dish. Perfect for a quick and satisfying dinner, they are also great for entertaining guests with their vibrant colors and bold flavors. Easy to make and packed with nutrients, these tacos are sure to become a weeknight favorite.
Ingredients
- 2 medium sweet potatoes, peeled and diced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon chili powder
- Salt and pepper to taste
- 1 can (15 ounces) black beans, rinsed and drained
- 1/2 red onion, diced
- 2 tablespoons fresh cilantro, chopped
- 8 small corn tortillas
- 1 avocado, sliced
- 1 lime, cut into wedges
- Optional toppings: salsa, vegan sour cream, shredded lettuce
Steps:
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, toss the diced sweet potatoes with olive oil, cumin, paprika, garlic powder, chili powder, salt, and pepper until well coated.
- Spread the sweet potatoes in a single layer on the prepared baking sheet. Roast for 25-30 minutes, or until tender and lightly browned, stirring halfway through.
- While the sweet potatoes are roasting, heat the black beans in a small saucepan over medium heat. Stir in the diced red onion and cook until the beans are heated through and the onion is soft. Add salt to taste.
- Warm the corn tortillas on a skillet over medium heat for about 30 seconds on each side.
- Serve the tacos immediately with lime wedges on the side.
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