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In the world of culinary creativity, plant-based tacos have emerged as a vibrant and nutritious meal option that caters to a wide range of dietary preferences. Among the myriad of fillings available, sweet potatoes and black beans stand out as two of the most beloved ingredients. Their unique flavors, satisfying textures, and impressive health benefits make them a perfect match for a delicious taco experience. The Sunset Spiced Sweet Potato & Black Bean Tacos are not just a feast for the palate but also a visual delight, bursting with colors that mirror a stunning sunset. This recipe invites you to explore the delightful combination of earthy sweet potatoes and hearty black beans, dressed in a symphony of spices that will leave your taste buds dancing.

Spiced Sweet Potato and Black Bean Tacos

Elevate your taco night with these Sunset Spiced Sweet Potato & Black Bean Tacos, a vibrant and nutritious plant-based delight. Bursting with flavor and color, these tacos combine the earthy sweetness of roasted sweet potatoes and the protein-packed richness of black beans. Enhanced with a blend of aromatic spices and fresh toppings like avocado and cilantro, this dish promises to be a feast for both your eyes and taste buds. Perfect for a quick weeknight meal or festive gatherings, try them for a delicious and healthy dining experience!
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Ingredients
  

2 medium sweet potatoes, peeled and diced into 1/2-inch cubes

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

1 tablespoon extra-virgin olive oil

1 teaspoon smoked paprika

1 teaspoon ground cumin

1/2 teaspoon chili powder

1/2 teaspoon garlic powder

Salt and freshly cracked pepper, to taste

8 small corn or flour tortillas

1 ripe avocado, sliced into thin wedges

1/2 cup red cabbage, finely shredded

Fresh cilantro leaves, for garnish

Lime wedges, for serving

Instructions
 

Preheat the Oven: Begin by preheating your oven to 425°F (220°C) so it's ready for roasting.

    Roast the Sweet Potatoes: In a large bowl, combine the diced sweet potatoes with olive oil, smoked paprika, cumin, chili powder, garlic powder, and a generous pinch of salt and pepper. Toss everything together until the sweet potatoes are evenly coated with the spices. Spread the sweet potatoes on a baking sheet in a single layer. Bake in the preheated oven for 25-30 minutes, flipping halfway through, until the sweet potatoes become tender and develop a golden, slightly crispy exterior.

      Heat the Black Beans: While the sweet potatoes are roasting, pour the rinsed black beans into a small saucepan over medium heat. Add a splash of water along with a pinch of salt, pepper, and a dash of cumin for flavor. Stir the mixture occasionally until the beans are heated through, which should take about 5 minutes.

        Warm the Tortillas: As the sweet potatoes roast, warm your tortillas. You can do this by either toasting them in a dry skillet over medium heat for approximately 30 seconds on each side or by wrapping them in foil and placing them in the oven during the last 5 minutes of the sweet potato cooking time.

          Assemble the Tacos: Once your sweet potatoes are beautifully roasted, take each tortilla and fill it generously with roasted sweet potatoes and the warmed black beans. Top each taco with slices of creamy avocado, a handful of shredded red cabbage for crunch, and a sprinkle of fresh cilantro leaves.

            Serve: Enjoy these vibrant tacos immediately, accompanied by lime wedges to squeeze over the top for an extra burst of flavor.

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

                Feel free to get creative by adding your favorite toppings or adjusting the spices to your taste!