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Sweet Spud Bliss Tacos are an innovative and healthy take on traditional tacos, featuring the rich sweetness of roasted sweet potatoes paired with protein-packed black beans. This recipe not only caters to vegetarian and vegan diets but also offers a burst of flavors and textures that can satisfy any palate. In this article, we will explore the journey of creating these delightful tacos, including their nutritional benefits, detailed preparation steps, and serving suggestions that make them perfect for various occasions.

Savory Sweet Potato and Black Bean Tacos

Discover the delicious world of Sweet Spud Bliss Tacos, a healthy and flavorful twist on traditional tacos. Made with roasted sweet potatoes and protein-rich black beans, this vegetarian delight offers a burst of textures and tastes in every bite. Learn how to prepare these delightful tacos, complete with nutritious ingredients like avocado, red cabbage, and fresh cilantro. Perfect for casual dinners or festive gatherings, these tacos are sure to please everyone at the table!
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Ingredients
  

2 medium sweet potatoes, peeled and diced

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

1 tablespoon olive oil

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon garlic powder

½ teaspoon onion powder

Salt and pepper to taste

8 corn tortillas

1 ripe avocado, sliced

1 cup red cabbage, thinly sliced

½ cup fresh cilantro, chopped

Juice of 1 lime

Optional: hot sauce for an extra kick

Instructions
 

Roast the Sweet Potatoes: Preheat your oven to 425°F (220°C). In a large mixing bowl, combine the diced sweet potatoes with olive oil, ground cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Toss until the sweet potatoes are evenly coated in the seasoning. Spread them in a single layer on a baking sheet. Roast in the oven for 25-30 minutes, or until they are tender and lightly caramelized, flipping them halfway through for even cooking.

    Warm the Black Beans: While the sweet potatoes are roasting, prepare the black beans. In a small saucepan over medium heat, combine the rinsed and drained black beans with a pinch of salt and pepper. Heat for about 5 minutes, stirring occasionally, until warmed through. For extra flavor, squeeze in a splash of lime juice as they heat.

      Prepare the Toppings: While the sweet potatoes and black beans cook, get your toppings ready. Slice the avocado, shred the red cabbage, and chop the fresh cilantro. Set them aside.

        Warm the Tortillas: To soften the corn tortillas, heat a dry skillet over medium heat. Warm each tortilla for about 30 seconds on each side until they are pliable. Alternatively, you can stack the tortillas, wrap them in foil, and place them in the oven while the sweet potatoes finish roasting.

          Assemble the Tacos: To put your tacos together, take a warm tortilla and add a generous spoonful of roasted sweet potatoes followed by a scoop of black beans. Top each taco with slices of avocado, a handful of shredded red cabbage, and a sprinkle of chopped cilantro.

            Finish with Lime: Drizzle fresh lime juice over the assembled tacos for a burst of citrus flavor. If you prefer a little heat, add a few drops of hot sauce on top.

              Serve and Enjoy: Serve the tacos warm on a platter, and enjoy the delightful combination of flavors and textures in these wholesome sweet potato and black bean tacos!

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

                  Presentation Tips: Arrange the tacos neatly on a vibrant serving plate. Garnish with additional cilantro leaves and lime wedges for a colorful touch. Enjoy!