These sweet potato and black bean tacos are packed with flavor and nutrients. The combination of roasted sweet potatoes and seasoned black beans creates a delicious vegetarian meal that’s both satisfying and healthy.
INGREDIENTS
- 2 medium sweet potatoes, peeled and cubed
- 1 can black beans, drained and rinsed
- 1 red bell pepper, chopped
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp chili powder
- 2 tbsp olive oil
- Salt and black pepper to taste
- 8 small corn tortillas
- Fresh cilantro, chopped (for garnish)
INSTRUCTIONS
- Preheat oven to 400°F (200°C).
- In a large bowl, toss sweet potato cubes with olive oil, cumin, paprika, chili powder, salt, and black pepper.
- Spread sweet potatoes on a baking sheet and roast for 20-25 minutes, or until tender and lightly browned.
- In a skillet, heat a little olive oil over medium heat. Add onions and garlic, and cook until softened.
- Add red bell pepper and cook for another 5 minutes.
- Stir in black beans and cooked sweet potatoes. Cook until heated through.
- Warm tortillas in a dry skillet or microwave.
- Fill tortillas with the sweet potato and black bean mixture. Garnish with fresh cilantro before serving.
