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- 2 medium sweet potatoes, peeled and diced - 1 can (15 oz) black beans, rinsed and drained - 1 red bell pepper, diced - 1 small red onion, chopped - 2 tablespoons olive oil - 1 teaspoon cumin - 1 teaspoon chili powder - Salt and pepper to taste - 8 corn tortillas - 1 avocado, sliced - Fresh cilantro, for garnish - Lime wedges, for serving Sweet potatoes are the star here. Their sweetness makes the dish pop. I use two medium sweet potatoes. Dicing them into small cubes helps them roast well. Black beans add protein and creaminess. One can of black beans is enough. The bell pepper adds crunch and color. A red bell pepper works great, but you can use any type. For a bit of flavor, I add a small red onion. It gives a nice bite to the tacos. Next, we have olive oil. This helps to roast the sweet potatoes and veggies. I use two tablespoons. Then come the spices. Cumin and chili powder bring warmth and depth. I recommend one teaspoon of each. Salt and pepper add balance. Adjust to your taste. Now, let’s talk about the tortillas. Eight corn tortillas are perfect for serving. They are soft and flavorful. For toppings, I love adding sliced avocado. It adds creaminess and freshness. Fresh cilantro gives a bright finish. Finally, lime wedges add a zesty kick. Squeeze them on top for extra flavor. This list of ingredients makes sweet potato black bean tacos a true delight! First, preheat your oven to 425°F (220°C). This helps the sweet potatoes cook well. Next, grab a large sheet pan. Spread the diced sweet potatoes, red bell pepper, and chopped onion evenly on the pan. Make sure they have space to cook. Drizzle 2 tablespoons of olive oil over the veggies. Then, sprinkle 1 teaspoon each of cumin and chili powder, along with salt and pepper to taste. Toss everything together. This makes sure all veggies get coated in the spices. Roast them in the oven for 20 to 25 minutes. Stir them halfway through to cook evenly. Look for the sweet potatoes to be tender and slightly caramelized. After roasting, take the pan out of the oven. Stir in the rinsed black beans and mix well. Return the pan to the oven for an additional 5 minutes. This warms the beans through. While the filling cools slightly, warm the corn tortillas in a skillet over medium heat. Heat each side for about 30 seconds. Now, to build your taco, place a generous spoonful of the sweet potato and black bean mix onto each tortilla. Top them with sliced avocado and fresh cilantro. Serve with lime wedges on the side for extra flavor. Using fresh spices makes a big difference. They add a rich taste to your dish. I recommend buying whole spices and grinding them at home. It brings out their full flavor. To ensure even roasting of vegetables, cut them into similar sizes. This way, they cook at the same pace. Toss them halfway through cooking. This helps them brown evenly for great texture. For avocados, I love using Hass avocados. They are creamy and flavorful. Slice them just before serving to keep them fresh. You can also mash them for an extra twist. For extra flavor and beautiful presentation, consider adding some diced tomatoes, radishes, or jalapeños. They add color and crunch. A dollop of sour cream or yogurt can also balance the heat. Prepping ingredients in advance saves time. You can chop the sweet potatoes and bell pepper a day before. Store them in the fridge until you are ready to cook. If you have leftover taco mixture, use it in other meals. It works well in salads or as a filling for burritos. You can even top it with cheese and bake it for a quick casserole. {{image_2}} You can change the beans and veggies easily. Try pinto or kidney beans instead of black beans. For veggies, use zucchini or corn. They add nice flavors too. If you want gluten-free options, corn tortillas are perfect. If you prefer dairy-free, skip cheese or sour cream. Instead, go for extra avocado or lime juice. Boost the taste by adding spices or sauces. Consider smoked paprika for a deeper flavor. You could also add a dash of hot sauce for extra heat. If you love spicy food, try adding jalapeños or cayenne pepper. Mixing in fresh herbs like oregano or thyme will also change the taste. Each herb will give your tacos a unique feel. Tacos can be served in many ways. You can make a taco bowl with rice and beans at the base. Top it with the sweet potato mix and avocado. You can also turn this recipe into nachos. Just spread tortilla chips on a plate, add the taco mixture, and sprinkle cheese on top. Bake until the cheese melts. Another fun option is to make burritos. Use larger tortillas, fill them with the mixture, then roll them up. Enjoy them with your favorite salsa! To keep your sweet potato black bean taco filling fresh, store it in an airtight container. Let it cool down before sealing. This helps keep moisture inside. Place it in the fridge, where it will last for about three to four days. For keeping tortillas fresh, wrap them in a clean kitchen towel. You can also place them in a sealed bag to prevent drying out. To reheat the taco filling, use a skillet over medium heat. Stir it often for even warmth. If you prefer the oven, place the filling in a baking dish. Heat it at 350°F (175°C) for about 10 minutes. For tortillas, heat them in a skillet for about 30 seconds on each side. This helps keep them soft and tasty. You can freeze the taco filling for later use. Let it cool completely, then transfer it to a freezer-safe container. It will stay good for up to three months. For tortillas, stack them with parchment paper in between. Wrap the stack in foil and place it in a freezer bag. To thaw, move the filling to the fridge overnight. Reheat it as mentioned earlier. For tortillas, warm them in a skillet or microwave. Enjoy your tacos again! You can store sweet potato black bean tacos for up to three days. Keep the filling in an airtight container. This helps to keep the flavors fresh. The tortillas can dry out, so store them separately. When ready to eat, reheat the filling and warm the tortillas. Yes, you can prep these tacos ahead of time. Make the filling a day before and store it in the fridge. Just warm it up before serving. You can also chop the veggies in advance. This saves time on busy days. Just keep them covered until you’re ready to cook. Yes, these tacos can fit a gluten-free diet. Use corn tortillas as your base. They are naturally gluten-free. Always check labels for any hidden gluten in other ingredients. If you need more protein, feel free to add extra beans. You can also swap sweet potatoes for another veggie you enjoy. This blog post covered how to make delicious sweet potato black bean tacos. We explored key ingredients and simple steps for preparation. I shared tips for flavor and meal prep, along with variations and storage advice. These tacos fit various diets and can be made ahead. Incorporating nutritious ingredients and flexible options makes this recipe a great choice. Enjoy these tasty tacos any time, knowing they are easy to prepare and full of flavor.

Sweet Potato Black Bean Tacos Sheet Pan

Savor the flavor of sweet potato black bean tacos with this easy recipe! Using just a few simple ingredients, you can whip up a delicious meal in under 35 minutes. These tacos are packed with roasted sweet potatoes, black beans, and topped with creamy avocado and fresh cilantro. Perfect for a weeknight dinner or a fun weekend treat, click through now to explore the full recipe and create your new favorite taco night dish!
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Ingredients
  

2 medium sweet potatoes, peeled and diced

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

1 red bell pepper, diced

1 small red onion, chopped

2 tablespoons olive oil

1 teaspoon cumin

1 teaspoon chili powder

Salt and pepper to taste

8 corn tortillas

1 avocado, sliced

Fresh cilantro, for garnish

Lime wedges, for serving

Instructions
 

Preheat your oven to 425°F (220°C).

    On a large sheet pan, spread the diced sweet potatoes, red bell pepper, and red onion.

      Drizzle with olive oil, then sprinkle with cumin, chili powder, salt, and pepper. Toss everything together to ensure even coating.

        Roast the vegetables in the preheated oven for 20-25 minutes, or until the sweet potatoes are tender and slightly caramelized, stirring halfway through.

          Once the vegetables are done, remove the sheet pan from the oven and add the black beans, stirring to combine. Return to the oven for an additional 5 minutes to heat the beans through.

            While the mixture cools slightly, warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side or until pliable.

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

                Top with sliced avocado and fresh cilantro.

                  Serve with lime wedges on the side for squeezing over the tacos.

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