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Discover the vibrant and wholesome flavors of Sweet Potato and Black Bean Fiesta Tacos, a delightful recipe that combines nutrition and taste into one irresistible meal. Perfect for lunch or dinner, these tacos are not only easy to prepare but also appeal to vegetarians and health-conscious eaters alike. This article will guide you through the process of making these delicious tacos while highlighting the health benefits of the key ingredients, nutritional information, and tips for customization.

Sheet Pan Sweet Potato and Black Bean Tacos

Elevate your mealtime with Sweet Potato and Black Bean Fiesta Tacos, a delicious and nutritious option that's perfect for any occasion. This easy recipe combines the sweetness of roasted sweet potatoes with protein-packed black beans, nestled in warm corn tortillas. Enjoy customizing your tacos with fresh toppings like avocado and salsa. Ideal for vegetarians and health lovers alike, these tacos promise a delightful explosion of flavors while being wholesome and satisfying.
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Ingredients
  

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

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

1 red bell pepper, diced

1 tablespoon olive oil

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon chili powder

Salt and pepper to taste

8 small corn or flour tortillas

½ cup crumbled feta or queso fresco (optional)

Fresh cilantro, for garnish

Lime wedges, for serving

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C).

    Prepare the Sheet Pan: On a large sheet pan, spread out the diced sweet potatoes and red bell pepper. Drizzle with olive oil, then sprinkle cumin, smoked paprika, chili powder, salt, and pepper. Toss everything together until well coated.

      Roast the Vegetables: Place the sheet pan in the preheated oven and roast the vegetables for 25-30 minutes, stirring halfway through, until the sweet potatoes are tender and caramelized.

        Add the Black Beans: Remove the sheet pan from the oven, and gently fold in the black beans. Roast for an additional 5-7 minutes until the beans are heated through.

          Warm the Tortillas: While the veggies are finishing up, warm the tortillas. You can do this by placing them in a dry skillet over medium heat for about 30 seconds on each side or wrapping them in a damp paper towel and microwaving them for 30-60 seconds.

            Assemble the Tacos: Fill each tortilla with a generous scoop of the sweet potato and black bean mixture. Top with crumbled feta or queso fresco, if desired, and garnish with fresh cilantro.

              Serve: Serve warm with lime wedges on the side for a bright, zesty finish.

                Prep Time, Total Time, Servings:

                  15 minutes | 45 minutes | Serves 4