Sweet Potato Black Bean Tacos Flavorful and Easy Dish

Ingredients

• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) black beans, rinsed and drained
• 1 medium red bell pepper, diced
• 1 small red onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 0.5 teaspoon chili powder
• 1 tablespoon olive oil
• to taste salt and pepper
• 8 pieces corn or flour tortillas
• 1 medium avocado, sliced
• for garnish fresh cilantro
• for serving lime wedges

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a large mixing bowl, toss the diced sweet potatoes with olive oil, cumin, smoked paprika, chili powder, salt, and pepper until evenly coated.
3. Spread the seasoned sweet potatoes on a baking sheet in a single layer. Roast in the oven for 25-30 minutes, or until tender and slightly caramelized, stirring halfway through.
4. While the sweet potatoes are roasting, heat a large skillet over medium heat. Add the diced onion and red bell pepper. Sauté until the onion is translucent and the pepper is tender, about 5-7 minutes.
5. Add the minced garlic to the skillet and sauté for another minute until fragrant.
6. Stir in the black beans and cook for 3-4 minutes until heated through. Season with additional salt and pepper if desired.
7. Once the sweet potatoes are done, remove them from the oven and gently fold them into the black bean mixture, combining everything evenly.
8. Warm the tortillas in a dry skillet or microwave for 15-20 seconds.
9. To assemble the tacos, spoon the sweet potato and black bean mixture onto each tortilla. Top with avocado slices and fresh cilantro.
10. Serve with lime wedges on the side for an extra burst of flavor.