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For these savory sweet potato black bean tacos, you need a few key ingredients: - 2 medium sweet potatoes, peeled and diced into 1-inch cubes - 1 can (15 oz) black beans, rinsed and drained thoroughly - 1 red bell pepper, diced into small pieces - 1 small red onion, finely chopped Next, gather the spices and garnishes to add flavor: - 2 tablespoons extra virgin olive oil - 1 teaspoon ground cumin - 1 teaspoon chili powder - Salt and pepper, to taste - Fresh cilantro, roughly chopped, for garnish - Lime wedges, for serving You will also want to have some common kitchen tools ready: - A large rimmed baking sheet - A sharp knife and cutting board - A mixing bowl for tossing ingredients - A spatula for stirring With these ingredients and tools, you're all set to create a delicious dish! Each element adds its own unique taste, making your tacos delightful and satisfying. To make these sweet potato black bean tacos, start by prepping your ingredients. First, peel your sweet potatoes. Then, cut them into 1-inch cubes. This size helps them cook evenly. Next, chop your red bell pepper and red onion. Aim for small pieces for better taste and texture. Now, preheat your oven to 425°F (220°C). A hot oven gives you that nice roast. Grab a large rimmed baking sheet. Spread out your sweet potatoes, bell pepper, and onion in a single layer. This helps them roast well. Once your oven is ready, drizzle the veggies with olive oil. Sprinkle the ground cumin, chili powder, salt, and pepper over them. Mix everything well with your hands or a spatula. This ensures each piece gets coated. Roast the mixture in the oven for 20-25 minutes. Stir halfway through to make sure they cook evenly. You know they’re done when the sweet potatoes are tender and have some brown edges. After roasting, take the pan out of the oven. Carefully fold in the black beans, which should be rinsed and drained. Mix gently to combine. Put the pan back in the oven for just 5 more minutes to warm the beans. While the veggie mix cools a bit, it’s time to warm your corn tortillas. Heat a dry skillet over medium heat. Place each tortilla in the skillet for about 30 seconds on each side. You want them soft and easy to fold. Now, let’s assemble the tacos! Take a warm tortilla and spoon a generous amount of the sweet potato and black bean mix into the center. Top it with slices of avocado. Finish with a sprinkle of fresh cilantro for a pop of flavor. Serve the tacos right away, with lime wedges on the side. The lime juice adds a fresh zing that makes the tacos even better! Enjoy your savory sweet potato black bean tacos! To get the best roast on your veggies, cut everything into similar sizes. This helps them cook evenly. I suggest you roast at a high heat of 425°F for a nice caramelization. Stir halfway through to avoid burning. Seasoning is key for flavor. Adjust spices to fit your taste. If you like it spicy, add more chili powder or a dash of cayenne. For meal prep, make a big batch of the sweet potato and black bean mix. Store it in an airtight container in the fridge for up to four days. You can also freeze it for up to three months. When reheating, do it slowly on the stove to keep the texture. Warm tortillas in a dry skillet for a few seconds. This makes them soft and pliable again. For an attractive taco spread, arrange them neatly on a platter. Add extra cilantro on top for color. Place lime wedges around the tacos. This adds a bright touch and offers a fresh zing. You can also serve with small bowls of salsa or hot sauce for fun. This way, everyone can customize their meal. {{image_4}} I love to mix things up in my sweet potato black bean tacos. If you want a change from sweet potatoes, try butternut squash or regular potatoes. Both options work well and add a different flavor. For the beans, you can swap black beans for pinto beans or kidney beans. Each bean brings its unique taste and texture to the dish. Want to kick up the heat? Adding jalapeños or a splash of hot sauce can do the trick. If you enjoy a creamier texture, sprinkle some cheese or add a dollop of sour cream on top. These simple tweaks can elevate the taco experience. For those who follow a vegan diet, this recipe is already a great fit. Just skip the cheese, and you’re good to go! If you need gluten-free options, make sure your tortillas are gluten-free. For low-carb alternatives, you can use lettuce wraps instead of tortillas. This change makes the dish lighter and still delicious. To keep your sweet potato black bean tacos fresh, put leftovers in an airtight container. Store them in the fridge for up to three days. If you want to keep them longer, freeze the filling. It will last for up to three months in the freezer. Just make sure to cool the filling first before freezing. For the best flavor and texture, reheat the filling on the stove over medium heat. Stir often until hot. You can also use a microwave, heating in short bursts and stirring in between. For the tortillas, heat them in a dry skillet for about 30 seconds on each side. This keeps them soft and pliable. When prepping meals, portion out the filling into containers for easy access. You can assemble tacos as needed. This makes it easy to grab a meal on busy days. Pair these tacos with a fresh salad or some rice for a complete meal. Consider adding a side of guacamole or salsa for extra flavor. Can I make these tacos ahead of time? Yes, you can make these tacos ahead. Roast the sweet potatoes and veggies. Store them in the fridge for up to three days. When ready, warm the mixture and fill the tortillas. How do I make them spicier? To add heat, mix in diced jalapeños or red pepper flakes. You can also drizzle hot sauce on top when serving. Adjust the spices based on your taste. What can I serve alongside these tacos? These tacos pair well with a fresh salad or a side of rice. You can also serve tortilla chips with salsa for a fun crunch. What can I use instead of corn tortillas? You can use flour tortillas or lettuce wraps for a low-carb option. Both will hold the filling well and taste great. Are there alternatives to black beans? Yes! You can use pinto beans or kidney beans instead. These options will still provide a nice texture and flavor. How do I know when sweet potatoes are fully cooked? Sweet potatoes are done when they are soft and easily pierced with a fork. Look for caramelized edges for extra flavor. Can I use frozen vegetables instead? Yes, you can use frozen veggies. Just be sure to thaw and drain them before roasting. This helps prevent excess moisture. This blog post covered how to make delicious sweet potato and black bean tacos. We explored the key ingredients, cooking steps, and tips for perfecting the dish. Remember, you can easily swap out ingredients or tweak the spices to suit your taste. These tacos are great for meal prep, leftovers, and sharing with friends. Don’t hesitate to experiment with different flavors and presentations. By following these steps, you’ll create a tasty meal that impresses everyone. Enjoy your cooking adventure!

Sweet Potato Black Bean Tacos Sheet Pan

Savor the deliciousness of sweet potato and black bean tacos with this easy recipe! Packed with fresh flavors and healthy ingredients, these tacos come together in just 35 minutes. Learn how to roast sweet potatoes to perfection, whip up the perfect bean filling, and serve with creamy avocado and zesty lime. Click through to explore this satisfying recipe and bring vibrant, healthy meals to your table tonight!
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Ingredients
  

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

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

1 red bell pepper, diced into small pieces

1 small red onion, finely chopped

2 tablespoons extra virgin olive oil

1 teaspoon ground cumin

1 teaspoon chili powder

Salt and pepper, to taste

8 corn tortillas

1 ripe avocado, sliced into wedges

Fresh cilantro, roughly chopped, for garnish

Lime wedges, for serving

Instructions
 

Preheat your oven to 425°F (220°C). This will ensure even cooking for your veggies.

    On a large rimmed baking sheet, spread out the diced sweet potatoes, diced red bell pepper, and finely chopped red onion in a single layer.

      Drizzle the mixture with olive oil. Then, sprinkle the ground cumin, chili powder, salt, and pepper evenly over the vegetables. Use your hands or a spatula to toss everything together well, ensuring that all the ingredients are coated with oil and spices.

        Roast the vegetables in the preheated oven for 20-25 minutes, or until the sweet potatoes are tender and have caramelized edges, stirring halfway through the cooking time for even roasting.

          Once you've removed the sheet pan from the oven, gently fold in the rinsed and drained black beans, mixing to combine. Return the pan to the oven for an additional 5 minutes, allowing the beans to warm through.

            While the sweet potato and black bean mixture cools slightly, prepare to warm the corn tortillas. Heat a dry skillet over medium heat and warm each tortilla for about 30 seconds on each side or until they are soft and pliable.

              To assemble each taco, take a corn tortilla and spoon a generous portion of the sweet potato and black bean mixture onto the center.

                Add sliced avocado on top, and sprinkle with fresh cilantro for a burst of flavor.

                  Serve the tacos immediately with lime wedges on the side, allowing everyone to squeeze fresh juice over their tacos for an extra zing!

                    Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 4

                      - Presentation Tips: Arrange the tacos neatly on a platter, garnished with extra cilantro for color, and the lime wedges can be arranged around the platter for a vibrant touch.