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To make Baked Sweet Potato and Black Bean Tacos, gather these items: - 2 medium sweet potatoes, peeled and diced - 1 can (15 oz) black beans, rinsed and drained - 1 tablespoon olive oil - 1 teaspoon cumin - 1 teaspoon smoked paprika - Salt and pepper to taste - 8 small corn tortillas - 1 cup corn kernels (fresh or frozen) - 1 avocado, sliced - 1/4 cup fresh cilantro, chopped - 1 lime, cut into wedges You can add fun touches to your tacos. Consider these options: - Crumbled feta cheese for a salty kick - Sliced jalapeños for some heat - Sour cream for creaminess - Hot sauce for an extra zing Each serving of these tacos is packed with nutrients. Here’s a quick breakdown: - Calories: 320 - Protein: 12g - Carbohydrates: 58g - Fiber: 15g - Fat: 9g - Vitamin A: 184% DV - Vitamin C: 30% DV This dish offers a balance of flavors and nutrients. I love how it feels wholesome and satisfying. For more details on how to put this all together, check out the Full Recipe. Start by preheating your oven to 400°F (200°C). This helps the sweet potatoes cook evenly. Next, peel and dice the two medium sweet potatoes into small cubes. In a bowl, toss the diced sweet potatoes with olive oil, cumin, smoked paprika, salt, and pepper. Make sure each piece is coated well. Spread the sweet potatoes on a baking sheet in a single layer. Roast them in the oven for about 25-30 minutes. Stir halfway through to get that nice caramelization. While your sweet potatoes bake, grab a medium bowl. Rinse and drain a can of black beans. Add these to the bowl. Mix in the corn kernels, and season with salt and pepper. Squeeze some lime juice into the mixture for that fresh zing. This simple mix brings great flavor and texture to your tacos. Once your sweet potatoes are tender and golden, remove them from the oven. Gently fold them into the black bean and corn mixture. This step combines all the flavors beautifully. Now, warm the corn tortillas in a skillet over medium heat. Heat them for about 30 seconds on each side, just until they are soft. To assemble, spoon a generous amount of the sweet potato and black bean mix onto each tortilla. Top with slices of avocado and a sprinkle of fresh cilantro. Serve with lime wedges on the side to enhance the flavor. For the full recipe, check the details above. Baking sweet potatoes is all about getting the texture just right. First, choose medium-sized sweet potatoes. They cook evenly and fit well in tacos. Peel and dice them into small cubes. This helps them roast better. Toss the cubes with olive oil, cumin, smoked paprika, salt, and pepper. Make sure they are evenly coated. Spread them out on a baking sheet in a single layer. This allows hot air to circulate. Roast at 400°F (200°C) for about 25-30 minutes. Stir halfway through to ensure they cook evenly. They should be tender and slightly caramelized when done. You can save time by prepping your tacos in advance. Bake the sweet potatoes and mix them with black beans and corn. Store this mixture in an airtight container in the fridge. You can keep it fresh for up to three days. When you’re ready to eat, warm the tortillas in a skillet. Fill them with the sweet potato mixture and add your toppings. This way, you still enjoy fresh tacos without the long prep time. These tacos shine when paired with fresh ingredients. Avocado adds creaminess and a nice contrast to the sweet potatoes. Fresh cilantro brings a burst of flavor that brightens the dish. Lime wedges should be on the side. A squeeze of lime just before eating adds freshness. You can also serve these tacos with a simple side salad or roasted veggies. This makes a balanced meal that everyone will love. For more ideas, check out the Full Recipe for different ways to enjoy these tacos! {{image_2}} You can easily make these tacos vegan and gluten-free. Use corn tortillas, which are naturally gluten-free. Ensure your black beans are canned without additives. If you want a creamier texture, try using cashew cream instead of sour cream. It adds a rich taste while keeping it plant-based. If you want to switch things up, use quinoa or lentils instead of black beans. These proteins add great texture and taste. You could also add shredded chicken or beef for a heartier option. Just season them well to match the sweet and smoky flavors of the dish. Toppings can change the game for your tacos. Try adding pickled red onions for a tangy crunch. A sprinkle of feta cheese brings a salty kick. You can also use hot sauce for those who like more heat. Fresh salsa or a dollop of guacamole can amp up the flavor too. For the full recipe, check out the Baked Sweet Potato and Black Bean Tacos. You can store leftover tacos in an airtight container. Keep them in the fridge for up to three days. To avoid sogginess, store the sweet potato and black bean mix separately from the tortillas. For longer storage, freeze the sweet potato and black bean mix. Place it in a freezer-safe bag or container. It can last for up to three months. However, avoid freezing the tortillas. Instead, store them in the fridge or at room temperature. To reheat, thaw the sweet potato and black bean mix overnight in the fridge. Warm it in a skillet over medium heat for about five minutes. For the tortillas, heat them in a dry pan for about 30 seconds on each side. This keeps them soft and tasty. Enjoy your tacos again just like fresh! You can find the full recipe for these delicious tacos in the earlier section. The best way to season black beans is simple. You can use salt, pepper, and lime juice. Add cumin and garlic for more flavor. I enjoy mixing in chopped onions and peppers too. These add texture and taste. If you want a kick, try red pepper flakes. Use your favorite spices to make it your own! Yes, you can use other types of beans! Black beans are great, but pinto or kidney beans work well too. Each bean has a unique flavor and texture. Feel free to mix them for fun. Just make sure to rinse and drain canned beans first. This helps remove extra sodium and improves taste. If you can't find corn tortillas, try flour tortillas instead. They are soft and easy to work with. You can also use lettuce leaves for a low-carb option. This adds crunch and freshness. If you want something unique, look for whole-grain or gluten-free tortillas. They can add new flavors and textures to your tacos! For the complete recipe, check out the Full Recipe. This blog post covered all you need to make tasty sweet potato tacos. We discussed key ingredients, detailed preparation steps, and important tips. You learned about healthy variations and how to store leftovers properly. These tacos are simple to make and fun to customize. Enjoy experimenting with flavors and ingredients. You will impress your friends and family with each bite. Happy cooking!

Baked Sweet Potato and Black Bean Tacos

Get ready to delight your taste buds with these Baked Sweet Potato and Black Bean Tacos! Packed with roasted sweet potatoes, black beans, and fresh toppings, these tacos are a healthy and flavorful meal option. Perfect for any night of the week, they're easy to make and oh-so-satisfying. Click through to explore the full recipe and surprise your family with this delicious dish!
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Ingredients
  

2 medium sweet potatoes, peeled and diced

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

1 tablespoon olive oil

1 teaspoon cumin

1 teaspoon smoked paprika

Salt and pepper to taste

8 small corn tortillas

1 cup corn kernels (fresh or frozen)

1 avocado, sliced

1/4 cup fresh cilantro, chopped

1 lime, cut into wedges

Instructions
 

Preheat your oven to 400°F (200°C).

    In a bowl, toss the diced sweet potatoes with olive oil, cumin, smoked paprika, salt, and pepper until evenly coated.

      Spread the seasoned sweet potatoes on a baking sheet in a single layer and roast in the oven for about 25-30 minutes, or until tender and slightly caramelized, stirring halfway through.

        While the sweet potatoes are baking, prepare the black bean filling. In a medium bowl, mix the black beans with the corn kernels, and season with salt, pepper, and a squeeze of lime juice.

          Once the sweet potatoes are done, remove them from the oven and gently fold them into the black bean and corn mixture.

            Warm the tortillas in a skillet over medium heat for about 30 seconds on each side, until soft and pliable.

              To assemble the tacos, spoon a generous amount of the sweet potato and black bean mixture onto each tortilla.

                Top with avocado slices and fresh cilantro. Serve with lime wedges on the side.

                  Prep Time: 15 min | Total Time: 45 min | Servings: 4