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To make savory sweet potato and black bean tacos, you need these ingredients: - 2 medium sweet potatoes, peeled and diced - 1 can (15 oz) black beans, drained and rinsed - 1 red bell pepper, diced - 1 small red onion, finely chopped - 2 cloves garlic, minced - 1 teaspoon cumin - 1 teaspoon smoked paprika - ½ teaspoon chili powder - 2 tablespoons olive oil - Salt and pepper, to taste - Corn tortillas (8-10) - Fresh cilantro, chopped (for garnish) - Lime wedges (for serving)

- Sweet Potato and Black Bean Tacos

Discover the mouthwatering flavors of savory sweet potato and black bean tacos! This easy recipe is perfect for a healthy meal or a fun gathering. Packed with nutrients, these tacos combine roasted sweet potatoes, black beans, and vibrant veggies with a hint of spice. Don’t miss out on step-by-step instructions that make cooking a breeze. Click through to explore this delicious recipe and elevate your meal tonight!
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Ingredients
  

2 medium sweet potatoes, peeled and diced

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

1 red bell pepper, diced

1 small red onion, finely chopped

2 cloves garlic, minced

1 teaspoon cumin

1 teaspoon smoked paprika

½ teaspoon chili powder

2 tablespoons olive oil

Salt and pepper, to taste

Corn tortillas (8-10)

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

Preheat your oven to 425°F (220°C).

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

      Spread the sweet potatoes on a baking sheet in a single layer. Roast in the preheated oven for about 25-30 minutes, or until they are tender and slightly caramelized, flipping halfway through the cooking time.

        While the sweet potatoes are roasting, heat a skillet over medium heat. Add the chopped red onion and sauté for about 2-3 minutes until translucent.

          Add the minced garlic and diced red bell pepper to the skillet and sauté for another 3-4 minutes until the peppers soften.

            Stir in the black beans and cook for 2-3 minutes until heated through. Season with salt and pepper to taste.

              Once the sweet potatoes are done, remove them from the oven and fold them into the black bean mixture in the skillet, mixing well to combine.

                Warm the corn tortillas on a skillet or in the microwave for a few seconds until pliable.

                  Assemble the tacos by spooning the sweet potato and black bean filling onto each tortilla. Top with fresh cilantro and a squeeze of lime juice.

                    Prep Time, Total Time, Servings: 10 minutes | 40 minutes | 4 servings

                      - Presentation Tips: Serve the tacos on a vibrant platter, garnished with extra cilantro and lime wedges on the side for an inviting and fresh look. Enjoy!