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Tacos are a culinary staple that transcends cultures and cuisines, celebrated for their versatility and the endless possibilities they offer. Whether filled with meats, beans, or an array of vibrant vegetables, tacos are a beloved dish enjoyed worldwide. Today, we are elevating this classic favorite with a unique twist by introducing Sweet & Spicy Roasted Sweet Potato Tacos. This recipe combines the natural sweetness of roasted sweet potatoes with a medley of spices, delivering a flavor explosion that is sure to delight your taste buds.

Roasted Sweet Potato Tacos

Discover a delicious twist on a classic favorite with these Sweet & Spicy Roasted Sweet Potato Tacos. Packed with nutritious sweet potatoes and seasoned with a blend of smoked paprika, cumin, and chili powder, these tacos offer a delightful balance of flavors. Enhanced with black beans, fresh corn, and creamy avocado salsa, they make for a wholesome and satisfying meal. Perfect for anyone craving healthy, flavorful plant-based options, these tacos are easy to customize for your taste. Enjoy every bite!
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Ingredients
  

2 large sweet potatoes, peeled and diced into 1-inch cubes

1 tablespoon olive oil

1 teaspoon smoked paprika

1 teaspoon ground cumin

1/2 teaspoon chili powder

Salt and pepper, to taste

1 can black beans, rinsed and drained

1 cup corn (fresh, frozen, or canned)

1 avocado, diced

1/2 cup red onion, finely chopped

1/2 cup fresh cilantro, chopped

Juice of 1 lime

8 small corn or flour tortillas

Optional toppings: crumbled feta cheese, sliced jalapeños, salsa, or sour cream

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Prepare Sweet Potatoes: In a large mixing bowl, combine the diced sweet potatoes with olive oil, smoked paprika, cumin, chili powder, salt, and pepper. Toss until the sweet potatoes are evenly coated with the spices.

      Roast: Spread the sweet potato mixture onto a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, or until the sweet potatoes are tender and slightly caramelized, tossing halfway through for even cooking.

        Prepare Black Beans and Corn: While the sweet potatoes are roasting, in a small saucepan over medium heat, combine the black beans and corn. Warm through for about 5-7 minutes, stirring occasionally.

          Make the Avocado Salsa: In a separate bowl, combine the diced avocado, red onion, cilantro, and lime juice. Toss gently to combine, season with salt and pepper to taste, and set aside.

            Warm Tortillas: If desired, warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side until pliable.

              Assemble Tacos: To assemble, take a tortilla and fill it with a generous scoop of roasted sweet potatoes, a spoonful of the warmed black beans and corn mixture, and top it with the avocado salsa.

                Serve: Optionally, add any extra toppings like crumbled feta, sliced jalapeños, salsa, or sour cream. Serve immediately and enjoy!

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