Savory Sweet Potato and Black Bean Tacos Recipe

Ingredients

• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) black beans, rinsed and drained
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• 0.5 teaspoon garlic powder
• 0.25 teaspoon cayenne pepper (adjust to taste)
• to taste Salt and pepper
• 8 small corn tortillas
• 1 avocado, sliced
• 0.5 cup fresh cilantro, chopped
• Lime wedges for serving
• 0.5 cup crumbled feta cheese (optional)

Instructions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a mixing bowl, combine the diced sweet potatoes, olive oil, smoked paprika, cumin, garlic powder, cayenne pepper, salt, and pepper. Toss until the sweet potatoes are evenly coated.
3. Spread the seasoned sweet potatoes in a single layer on the prepared baking sheet. Roast in the preheated oven for about 25-30 minutes, or until they are tender and slightly caramelized, stirring halfway through.
4. While the sweet potatoes are roasting, heat a skillet over medium heat. Add the black beans and cook for about 5 minutes, just until heated through. Season with a pinch of salt and pepper.
5. Once the sweet potatoes are done, remove them from the oven and combine them with the cooked black beans in the skillet. Mix gently to combine.
6. While the mixture cools slightly, warm the corn tortillas in a dry skillet for about 1-2 minutes on each side, until soft and pliable.
7. To assemble the tacos, take a warm tortilla and fill it with a generous spoonful of the sweet potato and black bean mixture. Top with slices of avocado, fresh cilantro, and crumbled feta cheese, if using.
8. Squeeze fresh lime juice over the tacos for an extra punch of flavor.