Ingredients:
- For the Tacos:
- 2 medium sweet potatoes, peeled and diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
- 8 small corn or flour tortillas
- Toppings:
- 1/4 cup fresh cilantro, chopped
- 1/4 cup red onion, finely diced
- 1 avocado, sliced (optional)
- Lime wedges (for serving)
- Optional Extras:
- Salsa or hot sauce
- Crumbled feta or cotija cheese
- Sour cream or Greek yogurt
Instructions:
1. Roast the Sweet Potatoes:
- Preheat the oven to 400°F (200°C).
- Toss the diced sweet potatoes with olive oil, chili powder, cumin, smoked paprika, salt, and pepper.
- Spread them on a baking sheet in a single layer and roast for 20-25 minutes, flipping halfway, until tender and slightly crispy.
2. Prepare the Black Beans:
- While the sweet potatoes are roasting, warm the black beans in a small pot over medium heat.
- Season with a pinch of salt and pepper, cooking for 5-7 minutes until heated through. Set aside.
3. Warm the Tortillas:
- Heat the tortillas in a dry skillet over medium heat for about 30 seconds on each side, until warm and pliable.
4. Assemble the Tacos:
- Divide the roasted sweet potatoes and black beans evenly among the tortillas.
- Add toppings like fresh cilantro, diced red onion, and avocado slices. Feel free to add cheese, salsa, or your favorite extras.
5. Serve:
- Serve with lime wedges for an extra burst of freshness and enjoy your tacos!
These tacos are easy to customize with various toppings, making them a delicious and versatile plant-based meal!