Tasty tacos with roasted sweet potatoes, black beans, and fresh toppings. Ready in under 40 minutes.
# Ingredient List:
→ Vegetables
01 - 2 medium sweet potatoes, peeled and cut into 1/2-inch cubes
02 - 1 small red onion, thinly sliced
03 - 1 ripe avocado, sliced
04 - 1 cup shredded red cabbage
05 - 1 lime, cut into wedges
06 - 1/4 cup fresh cilantro leaves
→ Beans
07 - 1 (15 oz) can black beans, drained and rinsed
→ Tortillas
08 - 8 small corn tortillas (or flour tortillas if preferred)
→ Spices & Seasonings
09 - 2 tbsp olive oil
10 - 1 tsp ground cumin
11 - 1/2 tsp smoked paprika
12 - 1/2 tsp chili powder
13 - 1/4 tsp garlic powder
14 - 1/2 tsp salt
15 - 1/4 tsp black pepper
→ Optional Toppings
16 - 1/2 cup crumbled feta or cotija cheese (omit for vegan)
17 - 1/4 cup sour cream or dairy-free alternative
18 - Salsa or hot sauce, to taste
# Steps:
01 - Set oven to 425°F. Line a baking sheet with parchment paper.
02 - Toss sweet potato cubes and red onion with 1 1/2 tbsp olive oil, cumin, smoked paprika, chili powder, garlic powder, salt, and black pepper until evenly coated.
03 - Spread the seasoned mixture evenly on the baking sheet and roast for 18–20 minutes, tossing halfway, until sweet potatoes are tender and caramelized.
04 - In a skillet over medium heat, warm 1/2 tbsp olive oil. Add black beans and sauté for 2–3 minutes until heated through. Season with a pinch of salt.
05 - Heat tortillas in a dry skillet or microwave until pliable.
06 - Layer roasted sweet potatoes and onions, black beans, shredded cabbage, avocado slices, and cilantro on each tortilla. Add cheese, sour cream, salsa, and a squeeze of lime as desired.
07 - Serve immediately with additional lime wedges.
