#BakedSweetPotato #BlackBeanTacos #Vegan #TacoNight #HealthyEating #MexicanFood #Vegetarian
Baked Sweet Potato and Black Bean Tacos
These delicious baked sweet potato and black bean tacos are a healthy and flavorful vegan meal. They are easy to make and are packed with flavor from the Mexican spices. The sweet potatoes provide a great source of vitamins and minerals, and the black beans are a great source of protein. Enjoy this meal as a quick and tasty dinner, or as a fun appetizer for a party.
Ingredients:
- 2 large sweet potatoes, peeled and cubed
- 1 can black beans, drained and rinsed
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 8-10 taco shells
- Optional toppings: shredded lettuce, diced tomatoes, diced onions, diced avocados, shredded cheese, sour cream, salsa, etc.
Directions:
- Preheat oven to 400 degrees Fahrenheit.
- In a large bowl, mix together the cubed sweet potatoes, black beans, olive oil, garlic powder, chili powder, cumin, smoked paprika, and salt and pepper.
- Spread the mixture onto a baking sheet lined with parchment paper and bake for 25-30 minutes, stirring halfway through.
- Once the sweet potatoes and black beans are cooked through, remove from the oven and let cool slightly.
- In a separate pan, heat up the taco shells until lightly toasted.
- Once the taco shells are toasted, fill each with the sweet potato and black bean mixture.
- Top with desired toppings and enjoy!
- Store any leftovers in an airtight container and enjoy within 3-4 days.