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In recent years, the trend toward plant-based meals has surged, with more individuals seeking to incorporate wholesome, nutrient-dense ingredients into their diets. This shift is not just a passing fad; it reflects a growing understanding of the benefits of eating more vegetables, legumes, and whole grains. One dish that captures this movement beautifully is Savory Black Bean and Sweet Potato Tacos. These tacos are not only delicious but also a vibrant celebration of flavors and textures that can satisfy both herbivores and omnivores alike.

Savory Black Bean and Sweet Potato Tacos

Discover the deliciousness of Savory Black Bean and Sweet Potato Tacos, a perfect plant-based meal that combines hearty black beans and sweet, creamy sweet potatoes in a soft tortilla. This recipe is easy to follow, making it ideal for busy nights or gatherings. Packed with nutrients and bursting with flavor, these tacos cater to all palates. Enhance them with fresh toppings like avocado and cilantro for an extra zing. Embrace healthy eating with this delightful dish!
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Ingredients
  

1 medium sweet potato, peeled and cut into 1/2-inch cubes

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

1 tablespoon extra virgin olive oil

1 teaspoon ground cumin

1/2 teaspoon smoked paprika

1/2 teaspoon garlic powder

Salt and freshly ground pepper, to taste

8 small corn or flour tortillas

1 ripe avocado, sliced

1 cup fresh cilantro, chopped

1 lime, cut into wedges

Optional toppings: diced red onion, crumbled feta or cotija cheese, hot sauce

Instructions
 

Preheat the Oven: Start by preheating your oven to 425°F (220°C). This step is crucial for achieving perfectly roasted sweet potatoes.

    Prepare the Sweet Potatoes: On a large baking sheet, combine the diced sweet potatoes with the olive oil, ground cumin, smoked paprika, garlic powder, and a generous sprinkle of salt and pepper. Toss well to ensure the sweet potatoes are evenly coated in the spices. Spread them out on the sheet in a single layer to allow for even roasting.

      Roast the Sweet Potatoes: Roast the sweet potatoes in the preheated oven for 20-25 minutes, or until they are tender and golden brown. Remember to give them a gentle toss halfway through the cooking time to ensure they cook evenly.

        Heat the Black Beans: While the sweet potatoes are roasting, pour the rinsed black beans into a small saucepan over low heat. Stir in a pinch of salt and pepper, and cook them for about 5 minutes or until they are warmed through, stirring occasionally to prevent sticking.

          Warm the Tortillas: In a dry skillet or on a griddle, warm each tortilla for about 30 seconds on each side, or until they become pliable and slightly toasted. This adds a lovely texture and enhances the flavor.

            Assemble the Tacos: On each warm tortilla, layer a generous spoonful of roasted sweet potato, followed by a scoop of the warmed black beans.

              Add Toppings: Finish off your tacos by adding avocado slices and a sprinkle of fresh chopped cilantro. For an extra burst of flavor, squeeze a lime wedge over each taco.

                Serve: Serve the tacos while they’re still warm, accompanied by optional toppings like diced red onion, crumbled feta or cotija cheese, and hot sauce to cater to your spice preference.

                  Prep Time, Total Time, Servings: 15 min | 40 min | 4 servings

                    Presentation Tips: Arrange the tacos on a colorful platter and garnish with lime wedges and additional cilantro for a vibrant display at your table. Enjoy!