Roasted Black Bean Sweet Potato Tacos

Preheat the oven to 400°F (200°C).

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

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

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

Once the sweet potatoes are done, assemble the tacos by placing a generous amount of roasted sweet potatoes on each tortilla.

Top each taco with black beans, avocado slices, and fresh cilantro.

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

Enjoy your sweet potato tacos warm!

Equipment Needed

Spice Level:

Dietary