Sweet Potato Black Bean Tacos

These Sweet Potato Black Bean Tacos are a tasty and healthy way to eat without meat. Sweet potatoes that have been roasted add a little sweetness, and black beans and corn give you protein and fiber. Put your favorite taco toppings on top of them for a healthy and filling meal.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 1 can 15 ounces black beans, drained and rinsed
• 1 cup corn kernels fresh, frozen, or canned
• 1/2 red onion, finely chopped
• 1/2 cup chopped fresh cilantro
• 8 small corn or flour tortillas
• 1 cup shredded cheese optional
• Salsa, avocado slices, and lime wedges for serving

Instructions:

Preheat your oven to 425F 220C

In a large bowl, toss the diced sweet potatoes with olive oil, chili powder, cumin, paprika, salt, and pepper until they are evenly coated

Spread the seasoned sweet potatoes on a baking sheet in a single layer and roast in the preheated oven for 20-25 minutes or until they are tender and slightly crispy, stirring once halfway through

While the sweet potatoes are roasting, prepare the black bean and corn filling

In a skillet, heat a bit of olive oil over medium heat

Add the finely chopped red onion and saut for 2-3 minutes until softened

Add the drained black beans and corn kernels to the skillet with the onions

Cook for an additional 3-4 minutes until heated through

Once the sweet potatoes are done roasting, remove them from the oven and set aside

Warm the tortillas in the oven or on a skillet according to the package instructions

To assemble the tacos, spoon a generous portion of the black bean and corn filling onto each warm tortilla

Top with roasted sweet potatoes, chopped cilantro, and shredded cheese if desired

Serve the sweet potato black bean tacos with salsa, avocado slices, and lime wedges on the side

Enjoy!