Smoky Sweet Potato Tacos

$- 2 large sweet potatoes, peeled and diced into 1-inch cubes - 1 can (15 oz) black beans, rinsed and drained - 1 cup corn kernels (fresh or frozen) - 1 tablespoon extra-virgin olive oil - 1 teaspoon smoked paprika - 1 teaspoon ground cumin - 1/2 teaspoon ground cinnamon - Salt and freshly ground black pepper to taste - 1 ripe avocado, sliced into thin wedges - 1/4 cup fresh cilantro, chopped - Lime wedges for an added zing The sweet potatoes bring a soft texture and natural sweetness. Black beans add protein and earthiness. Corn gives a pop of color and sweetness. These main ingredients form a hearty base for your tacos. The olive oil helps the spices stick and adds richness. Smoked paprika gives a warm, smoky taste. Cumin adds depth, while cinnamon gives a unique warmth. Salt and pepper enhance all the flavors. For toppings, creamy avocado adds richness. Fresh cilantro brings brightness. Lime wedges add a tart, zesty kick to each bite. This combination creates a feast for your taste buds. {{ingredient_image_2}} - Preheat your oven to 425°F (220°C). - In a large bowl, mix 2 large diced sweet potatoes with 1 tablespoon olive oil, 1 teaspoon smoked paprika, 1 teaspoon ground cumin, and 1/2 teaspoon ground cinnamon. - Add salt and black pepper to taste. Toss everything until the sweet potatoes are coated in the spices. - Spread the sweet potatoes in a single, even layer on a baking sheet. - Roast them for 25-30 minutes. Stir halfway through to ensure even cooking. They should be tender and lightly caramelized when done. - Heat a small saucepan over medium heat. - Add 1 can (15 oz) of rinsed black beans and 1 cup of corn. Stir occasionally until warmed through. - Season with salt and pepper to enhance flavor. - In a dry skillet over medium heat, warm 8 small corn tortillas. - Heat each tortilla for about 30 seconds on each side. This makes them soft and tasty. - On each warm tortilla, add a scoop of roasted sweet potatoes. - Top with a hearty portion of the black beans and corn mix. - Add slices of avocado and a sprinkle of fresh cilantro for the final touch. - Serve with lime wedges on the side for extra flavor. To roast sweet potatoes perfectly, I suggest cutting them into 1-inch cubes. This size helps them cook evenly. When you coat them with olive oil and spices, make sure they are well mixed. Spread them on the baking sheet in a single layer. This way, they won’t steam and turn mushy. Stirring them halfway through roasting helps caramelize the edges and adds flavor. To boost the taste, try adding a pinch of cayenne pepper or chili powder. These spices give your tacos a nice kick. You can also marinate the sweet potatoes in lime juice and spices for about 30 minutes before roasting. For toppings, creamy avocado and fresh cilantro are the best choices. You can also add crumbled feta cheese or pickled red onions for extra zing. For meal prep, roast the sweet potatoes a day ahead. Store them in an airtight container in the fridge. You can also warm the black beans and corn in advance. To reheat, place them in a pan over medium heat until warm. For the tortillas, heat them just before serving. This keeps them soft and warm, making your tacos delicious every time. Pro Tips Perfectly Roasted Sweet Potatoes: Ensure the sweet potatoes are cut into uniform pieces to achieve even cooking and caramelization. Enhance the Flavor: Add a dash of cayenne pepper to the sweet potato mixture for a spicy kick that complements the sweetness. Fresh Tortillas: If possible, use freshly made corn tortillas, as they provide a superior flavor and texture compared to store-bought. Presentation Matters: Arrange the toppings artfully on the tacos for a visually appealing dish that enhances the dining experience. {{image_4}} You can easily make these tacos vegan. Use extra beans or lentils for added protein. Tempeh or tofu can also work well. If you want a different flavor, try marinating the tofu in soy sauce and spices before cooking. For vegetarian options, add cheese to the tacos. Crumbled feta or shredded Monterey Jack can enhance the taste. If you prefer creaminess, try sour cream or yogurt. Spices can change the flavor of your tacos. Add chili powder for heat or garlic powder for depth. You can also try using fresh herbs like oregano or thyme. For toppings, salsa adds a fresh kick. You can use store-bought or homemade salsa. If you enjoy cheese, sprinkle some feta or cotija on top. A drizzle of hot sauce can also bring more flavor. These tacos pair well with simple side dishes. A fresh salad with tomatoes and cucumbers can balance the meal. You might also enjoy rice or quinoa for added texture. For drinks, try a light beer or a fruity soda. A glass of iced tea can also be refreshing. If you want something stronger, a margarita fits perfectly. Enjoy your meal! To store leftovers, let the tacos cool first. Place them in an airtight container. You can keep them in the fridge for up to three days. For best taste, eat them within this time. I recommend using glass or BPA-free plastic containers. They keep the tacos fresh and prevent odors from mixing. If you have extra sweet potatoes, store them separately. This keeps the tortillas from getting soggy. You can freeze the sweet potato filling for later use. Let it cool completely before freezing. Place the filling in a freezer-safe bag or container. It can last up to three months in the freezer. For best results, freeze the beans and corn separately. This prevents mushiness when thawed. To thaw, place the bag in the fridge overnight. You can also use the microwave if you're in a hurry. Reheat the filling in a skillet over medium heat. Add a splash of water to keep it moist. Warm the tortillas in a pan just before serving. Enjoy your tacos fresh! You can use sweet potato fries, but they may change the texture. Fries tend to be crispier, while roasted sweet potatoes are soft and tender. If you choose fries, make sure they are plain. Season them lightly with smoked paprika and cumin for extra flavor. To make these tacos gluten-free, use corn tortillas. Check the label to ensure they are certified gluten-free. Most corn tortillas are naturally gluten-free, but some brands may add wheat flour. Always read the ingredients first. Great toppings for these tacos include: - Diced red onion for crunch - Crumbled feta cheese for creaminess - Sliced jalapeños for heat - Sour cream or yogurt for richness Feel free to mix and match these toppings based on your taste. Yes, you can prepare elements of these tacos ahead of time. Roast the sweet potatoes and store them in the fridge. You can also warm the black beans and corn in advance. Assemble the tacos just before serving to keep everything fresh and warm. These tacos are nutritious and balanced. Each serving provides: - High fiber from sweet potatoes and black beans - Healthy fats from avocado - Vitamins and minerals from corn and cilantro The exact values can vary based on portion sizes and toppings. You now know how to make tasty smoky sweet potato tacos from scratch. We covered key ingredients, cooking steps, and helpful tips. Remember, the secret lies in roasting the sweet potatoes just right and choosing the best toppings. Mix and match flavors to make the dish yours. These tacos are not just delicious; they are easy to prepare and great for meal prep. Enjoy creating this dish, and make it a staple in your kitchen!$

Smoky Sweet Potato Tacos

Delicious tacos filled with roasted sweet potatoes, black beans, and fresh toppings.

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Prep Time 15

Cook Time 30

Total Time 45

Course Main Course

Cuisine Mexican

Servings 4

Calories 350 kcal

Ingredients

2 large sweet potatoes, peeled and diced into 1-inch cubes
1 tablespoon extra-virgin olive oil
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 2 ground cinnamon
to taste salt and freshly ground black pepper
1 can (15 oz) black beans, rinsed and drained
1 ripe avocado, sliced into thin wedges
1 cup corn kernels (fresh or frozen)
1 4 fresh cilantro, chopped
8 small corn tortillas, warmed
as needed lime wedges

Instructions

Begin by preheating your oven to 425°F (220°C) to prepare for roasting the sweet potatoes.
In a large mixing bowl, combine the diced sweet potatoes with the extra-virgin olive oil, smoked paprika, ground cumin, ground cinnamon, and a generous pinch of salt and freshly ground black pepper. Toss everything together until the sweet potatoes are well coated with the seasoning.
Spread the seasoned sweet potatoes evenly onto a baking sheet in a single layer. Roast them in the preheated oven for 25-30 minutes, stirring halfway through, until they are tender and lightly caramelized.
As the sweet potatoes are roasting, heat a small saucepan over medium heat. Add the rinsed black beans and corn to the pan, stirring occasionally until warmed through. Season the mixture with salt and pepper to enhance the flavors.
In a dry skillet over medium heat, warm the corn tortillas for about 30 seconds on each side.
Assemble the tacos by placing a generous scoop of the roasted sweet potatoes onto each warmed tortilla. Follow this with a hearty portion of the black beans and corn mixture.
Top each taco with slices of creamy avocado and a sprinkle of fresh cilantro to finish.
Serve the tacos immediately with lime wedges on the side.

Notes

Serve with lime wedges for extra flavor.

Keyword sweet potatoes, tacos, vegetarian