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- 2 large sweet potatoes, peeled and diced - 1 tablespoon olive oil - 2 teaspoons smoked paprika - 1 teaspoon chipotle powder - 1 teaspoon ground cumin - 1 teaspoon garlic powder - Salt and pepper to taste - 8 small corn tortillas - 1 cup black beans, rinsed and drained - 1 avocado, sliced - 1 cup red cabbage, finely shredded - Fresh cilantro, for garnish - Lime wedges, for serving When making Smoky Chipotle Sweet Potato Tacos, you need fresh ingredients. Start with sweet potatoes. Their natural sweetness pairs well with our spices. Peel and dice them into small cubes. This helps them cook evenly and get crispy. Next, you’ll want olive oil. It adds richness and helps the spices stick. Smoked paprika gives a lovely smoky taste. Chipotle powder adds heat and depth. Ground cumin and garlic powder enhance the flavor, making each bite delicious. Salt and pepper are key. They bring all the flavors together. For the tortillas, small corn ones work best. They hold everything well and add a nice texture. Don’t forget the black beans! They add protein and creaminess. Sliced avocado brings a smooth, cool touch to the tacos. Shredded red cabbage adds a crunchy bite. Lastly, fresh cilantro brightens the dish. Serve with lime wedges for a zesty kick. All these ingredients create a perfect blend of flavors and textures. Enjoy crafting your tacos! Start by preheating your oven to 425°F (220°C). This step is key. A hot oven helps the sweet potatoes roast well. Next, peel and dice the sweet potatoes into small cubes. In a large bowl, add diced sweet potatoes. Pour in one tablespoon of olive oil. Then, sprinkle two teaspoons of smoked paprika, one teaspoon of chipotle powder, one teaspoon of ground cumin, and one teaspoon of garlic powder over them. Add salt and pepper to taste. Toss everything until the sweet potatoes are well coated. Spread the sweet potatoes on a baking sheet in a single layer. Place them in the preheated oven. Roast for 25 to 30 minutes. Stir them halfway through for even cooking. You want them to be tender and slightly crispy. While the sweet potatoes roast, it’s time to warm the corn tortillas. Heat a skillet over medium heat. Place each tortilla in the pan for about 30 seconds on each side. This makes them soft and easy to fold. Now, it’s time to build your tacos. On each warm tortilla, place a generous scoop of the roasted sweet potatoes. Add a spoonful of rinsed and drained black beans on top. This adds extra protein and flavor. Top the tacos with sliced avocado and shredded red cabbage. The cabbage adds a nice crunch. Finish with fresh cilantro and a squeeze of lime juice for brightness. Serve immediately with lime wedges on the side for an extra zing! Choosing sweet potatoes is easy. Look for firm ones with smooth skin. Avoid any that have soft spots or wrinkles. You want vibrant orange flesh inside. This means they will be sweet and creamy when cooked. If you can, buy organic sweet potatoes. They often taste better and are grown without chemicals. You control the heat in these tacos. If you like it spicy, add more chipotle powder. Start with half a teaspoon and taste as you cook. You can also mix in fresh jalapeños for heat. If you prefer milder flavors, reduce the chipotle powder. You can always add more later, but you can't take it out once it's in! Warm tortillas are the best for tacos. To keep them fresh, wrap them in a clean towel. Heat them in a skillet for about 30 seconds on each side. This makes them soft and easy to fold. If you have leftovers, store them in an airtight bag. Reheat them in a pan or microwave before serving. Enjoy every bite of your tasty tacos! {{image_2}} You can change up the sweet potatoes with other proteins. Chicken works great. Just grill or roast it with the same spices. Tofu is another option. Press it to remove water, then cube it. Marinate the tofu in the same spices before cooking. Both options add a different taste and texture to your tacos. Toppings can make your tacos even better. Try adding fresh salsa for a burst of flavor. Cheese adds creaminess, so sprinkle some on top. You can also use yogurt instead of cream. Pickled onions give a nice tang. Experiment with different toppings to find your favorite mix. Making these tacos vegan is easy. Just skip the cheese or use a plant-based version. For gluten-free options, use corn tortillas. Check the label to ensure they are gluten-free. You can also use lettuce wraps instead of tortillas. This way, you enjoy the same tasty tacos without gluten. After enjoying your Smoky Chipotle Sweet Potato Tacos, you might have some leftovers. Store them in an airtight container. Keep the tacos in the fridge for up to three days. If you want to keep them longer, separate the filling from the tortillas. This helps prevent sogginess. To reheat your tacos, you have a few good options. You can use the microwave, oven, or skillet. If using the microwave, place the tacos on a plate and cover with a damp paper towel. Heat for about 30 seconds. For the oven, preheat to 350°F (175°C) and heat for 10 minutes. If you prefer a skillet, warm it over medium heat and toast each side for about a minute. If you have leftover roasted sweet potatoes, freezing is a great option. Let them cool completely. Then, place them in a single layer on a baking sheet. Freeze until firm, about 1-2 hours. After that, transfer them to a freezer bag. They can last for up to three months. When you're ready to use them, thaw in the fridge overnight before reheating. Yes, you can use other potatoes. White or yellow potatoes work well too. They will taste a bit different. Sweet potatoes add a nice sweetness. If you prefer, try Yukon gold for a creamy texture. To add more heat, use extra chipotle powder. You can also add fresh jalapeños or hot sauce. Adjust based on your heat preference. Start small and taste as you go. This way, you can find the perfect spice level. You can use flour tortillas for a softer texture. Lettuce wraps are a great low-carb option. If you want something crunchy, try crispy taco shells. Each option will change the flavor a bit, so pick what you enjoy. Making chipotle powder is simple. Start with dried chipotle peppers. Grind them in a spice grinder or blender. Aim for a fine powder. Store it in an airtight container. This way, you can use it whenever you want fresh flavor. This blog covers delicious tacos featuring sweet potatoes, spices, and vibrant toppings. We explored how to prep, roast, and assemble them step by step. I shared tips on pick fresh sweet potatoes and adjust spices to your taste. You can create variations with different proteins, toppings, or dietary needs. Finally, I provided storage advice to keep your leftovers tasty. Enjoy making these great tacos at home, and share them with friends!

Smoky Chipotle Sweet Potato Tacos

Savor the flavor with these delicious Smoky Chipotle Sweet Potato Tacos! Packed with roasted sweet potatoes, black beans, creamy avocado, and crunchy red cabbage, these tacos are a healthy and satisfying meal. Perfectly spiced with smoked paprika and chipotle powder, they offer a delightful kick. Ready in just 45 minutes, click through to discover the full recipe and elevate your taco night to a new level!
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Ingredients
  

2 large sweet potatoes, peeled and diced

1 tablespoon olive oil

2 teaspoons smoked paprika

1 teaspoon chipotle powder

1 teaspoon ground cumin

1 teaspoon garlic powder

Salt and pepper to taste

8 small corn tortillas

1 cup black beans, rinsed and drained

1 avocado, sliced

1 cup red cabbage, finely shredded

Fresh cilantro, for garnish

Lime wedges, for serving

Instructions
 

Preheat your oven to 425°F (220°C).

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

      Spread the sweet potatoes on a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, or until tender and lightly crispy, stirring halfway through.

        While the sweet potatoes are roasting, warm the corn tortillas in a skillet over medium heat for about 30 seconds on each side until pliable.

          To assemble the tacos, place a generous scoop of roasted sweet potatoes on each tortilla, followed by a spoonful of black beans.

            Top with sliced avocado and shredded red cabbage for crunch.

              Garnish with fresh cilantro and a squeeze of lime juice for brightness.

                Serve immediately, offering lime wedges on the side for extra zest.

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