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- 2 medium sweet potatoes, peeled and cubed - 1 can (15 oz) black beans, rinsed and drained - 1 tablespoon olive oil - 1 teaspoon cumin - 1 teaspoon smoked paprika - 1/2 teaspoon cayenne pepper (adjust for spice preference) - Salt and pepper to taste Sweet potatoes are the star here. They add a sweet taste and great texture. They also provide vitamins and fiber. Black beans are packed with protein and keep you full. They add a nice creaminess to the tacos. The spices bring warmth and depth. Olive oil helps the sweet potatoes roast perfectly. - 8 small corn tortillas - 1 avocado, sliced - 1/4 cup fresh cilantro, chopped - 1 lime, cut into wedges - Optional toppings: salsa, shredded cheese, or Greek yogurt The corn tortillas hold all the goodness. They are soft and tasty. Avocado adds creaminess and healthy fats. Fresh cilantro gives a burst of flavor. Lime adds a zesty touch. You can customize your tacos with extra toppings. Salsa, cheese, or Greek yogurt can enhance the meal. Each topping brings its own flavor, making every bite special. 1. Preheat oven and prepare baking sheet: Start by preheating your oven to 400°F (200°C). This high heat helps the sweet potatoes roast well. Line a large baking sheet with parchment paper. This makes cleanup easy. 2. Combine ingredients in a bowl: In a large bowl, mix the cubed sweet potatoes with olive oil, cumin, smoked paprika, cayenne pepper, salt, and pepper. Toss until the sweet potatoes are well coated. This adds flavor and makes them extra tasty. 1. Roast sweet potatoes: Spread the sweet potatoes on the prepared baking sheet in a single layer. Place them in the oven and roast for 20 minutes. This step helps them become soft and caramelized. 2. Add black beans and continue roasting: After 20 minutes, take the baking sheet out. Add the rinsed black beans to the sweet potatoes. Gently toss them together and return the sheet to the oven. Roast for another 10-15 minutes until the sweet potatoes are tender. The beans will warm up and add more flavor. 1. Warm tortillas: While the sweet potato and bean mixture is baking, warm the corn tortillas. Use a dry skillet over medium heat. Heat them for about 30 seconds on each side until they are soft and pliable. 2. Assemble the tacos: When the sweet potato and black bean mixture is ready, take it out of the oven and let it cool for a minute. Spoon the mixture onto each tortilla. Top with slices of avocado, fresh cilantro, and any extra toppings you like. 3. Serve immediately: Serve your tacos with lime wedges on the side. A little spritz of lime juice adds a bright flavor that brings everything together. Enjoy your meal! To ensure sweet potatoes cook evenly, cut them into small, uniform cubes. This helps them roast at the same rate. Toss them well in olive oil and spices to coat every piece. Spread them out on the baking sheet in a single layer. Avoid overcrowding, as this can lead to steaming instead of roasting. If you want to adjust spice levels, start with less cayenne pepper. You can add more later if you like it spicier. Taste the mixture before serving. This way, you can find the right balance for your group. For the best side dishes to pair with tacos, consider a fresh salad with lime vinaigrette. A corn salsa also adds a nice crunch and sweetness. You could serve grilled veggies or a simple rice dish on the side. As for ideal drinks, try serving these tacos with a chilled sparkling water or a light beer. A fruity mocktail with lime can also be refreshing. It enhances the flavors of the tacos and keeps the meal lively. {{image_2}} You can change up the beans or proteins in this recipe. Instead of black beans, try pinto or kidney beans. If you want meat, shredded chicken or beef works well. For vegetables, add bell peppers or zucchini. You can also toss in corn for a sweet crunch. These swaps keep the dish fresh and exciting. This recipe is easily vegan and vegetarian. The sweet potatoes and beans are plant-based and filling. If you need gluten-free options, corn tortillas are perfect. You can also find many brands that offer gluten-free tortillas. Just check the label when shopping. Enjoy these tacos without worry! To store your tacos, place them in an airtight container. This keeps them fresh and safe. You can also wrap them in plastic wrap. This way, they stay moist and tasty. Store the tacos in the fridge. They will last for about 3 to 4 days. If you want to keep them longer, you can freeze the filling. Keep it in a freezer-safe bag for up to 3 months. Just remember to cool the filling first before freezing. When it's time to eat your leftovers, reheating is key. You can use the oven, a skillet, or even the microwave. For the oven, preheat it to 350°F (175°C). Spread the filling on a baking sheet. Heat for about 10 minutes until warm. If you use a skillet, heat it on medium-low. Stir the filling gently for about 5 minutes. For the microwave, place the filling in a bowl. Heat for 1 minute, then stir and heat again if needed. This helps keep the flavors and texture. Avoid overheating, as it can make the filling dry. Enjoy your tacos just like new! Can I make these tacos ahead of time? Yes, you can prepare the sweet potato and black bean mix in advance. Store it in the fridge for up to three days. When you're ready, just reheat it in the oven or skillet. This saves time on busy nights. What if I don’t have olives or seasonings? No worries! You can skip the olives and use other spices instead. Try garlic powder or onion powder for flavor. You can also add lime juice or hot sauce to spice it up. Be creative with what you have in your kitchen! Calories per serving These tacos have about 350 calories per serving. This is a healthy choice for lunch or dinner. Health benefits of sweet potatoes and black beans Sweet potatoes are rich in vitamins A and C. They help your immune system and skin health. Black beans are a great source of fiber and protein. They support digestion and keep you full longer. Together, they make a nutritious and filling meal. We covered how to make tasty black bean and sweet potato tacos. You learned about the key ingredients, toppings, and easy steps to prepare them. I shared cooking tips, serving suggestions, and fun variations. These tacos are not just simple; they are healthy and delicious too. Don't hesitate to try different ingredients and keep these tacos fresh. Your meals can be fun and full of flavor. Enjoy every bite!

Sheet Pan Sweet Potato Black Bean Tacos

Savor the flavors of Sweet & Spicy Sheet Pan Sweet Potato Black Bean Tacos that are perfect for any meal! These delicious tacos combine roasted sweet potatoes and black beans with spices for a zesty kick. Quick to prepare and easy to customize with your favorite toppings, this recipe will become a family favorite. Click through to explore the full recipe and discover the joy of cooking healthy and tasty tacos today!
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Ingredients
  

2 medium sweet potatoes, peeled and cubed

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

1 tablespoon olive oil

1 teaspoon cumin

1 teaspoon smoked paprika

1/2 teaspoon cayenne pepper (adjust for spice preference)

Salt and pepper to taste

8 small corn tortillas

1 avocado, sliced

1/4 cup fresh cilantro, chopped

1 lime, cut into wedges

Optional toppings: Salsa, shredded cheese, or Greek yogurt

Instructions
 

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easier cleanup.

    In a large bowl, combine the cubed sweet potatoes, olive oil, cumin, smoked paprika, cayenne pepper, salt, and pepper. Toss until the sweet potatoes are evenly coated with the seasoning.

      Spread the sweet potatoes out in a single layer on the prepared baking sheet. Roast in the oven for 20 minutes.

        After 20 minutes, remove the baking sheet from the oven. Add the black beans to the sweet potatoes, gently tossing to combine. Return to the oven and roast for an additional 10-15 minutes, or until the sweet potatoes are tender and starting to caramelize.

          While the sweet potato and bean mixture is baking, warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side until pliable.

            Once the sweet potato and black bean mixture is ready, remove it from the oven and let it cool for a couple of minutes.

              To assemble the tacos, spoon the sweet potato and black bean mixture onto each tortilla. Top with slices of avocado, fresh cilantro, and any additional toppings you desire.

                Serve immediately with lime wedges on the side for spritzing over the tacos.

                  Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4