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Roasting sweet potatoes is a pivotal step in creating the perfect Sunset Spiced Sweet Potato & Black Bean Tacos. To achieve that ideal texture—crispy on the outside and tender on the inside—follow these detailed instructions.

Spiced Sweet Potato and Black Bean Tacos

Discover the vibrant flavors of Sunset Spiced Sweet Potato & Black Bean Tacos—a delicious plant-based dish that's perfect for everyone. Roasted sweet potatoes and seasoned black beans create a colorful, nutritious meal packed with protein and fiber. With the perfect blend of spices, fresh toppings, and warm tortillas, these tacos are both satisfying and visually stunning. Embrace plant-based cooking and enjoy a tasty, healthy delight that will brighten your table!
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Ingredients
  

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

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

1 tablespoon olive oil

1 teaspoon smoked paprika

1 teaspoon ground cumin

1/2 teaspoon chili powder

1/2 teaspoon garlic powder

Salt and pepper, to taste

8 small corn or flour tortillas

1 avocado, sliced

1/2 cup red cabbage, finely shredded

Fresh cilantro, for garnish

Lime wedges, for serving

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C).

    Roast the Sweet Potatoes: In a large mixing bowl, combine the diced sweet potatoes, olive oil, smoked paprika, cumin, chili powder, garlic powder, and a pinch of salt and pepper. Toss until the sweet potatoes are evenly coated. Spread them on a baking sheet in a single layer. Roast for 25-30 minutes, flipping halfway through until they are tender and lightly browned.

      Heat the Black Beans: In a small saucepan over medium heat, add the rinsed black beans along with a splash of water, and season with a pinch of salt, pepper, and a dash of cumin. Stir until heated through, about 5 minutes.

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

          Assemble the Tacos: Once the sweet potatoes are done, assemble your tacos by placing a generous spoonful of roasted sweet potatoes and warmed black beans on each tortilla. Top with sliced avocado, shredded red cabbage, and fresh cilantro.

            Serve: Serve the tacos immediately with lime wedges on the side for squeezing over the top.

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