Spicy Black Bean And Sweet Potato Tacos

Instructions

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. In a mixing bowl, toss the diced sweet potatoes with olive oil, cumin, chili powder, smoked paprika, salt, and pepper until evenly coated.

3. Spread the seasoned sweet potatoes on the prepared baking sheet in a single layer. Roast in the preheated oven for about 20-25 minutes, or until they are tender and slightly crispy, stirring halfway through.

4. While the sweet potatoes are roasting, heat a skillet over medium heat and add a little olive oil. Sauté the onion until it becomes translucent, then add the minced garlic and cook for an additional minute until fragrant.

5. Add the drained black beans to the skillet with the onion and garlic. Season with a pinch of salt and pepper and cook until the beans are heated through, about 5-7 minutes. Use a fork to mash some of the beans slightly for a thicker texture.

6. Warm the tortillas either by heating them in a dry skillet for about 30 seconds on each side or by wrapping them in a damp paper towel and microwaving for 20-30 seconds.

7. To assemble the tacos, spoon a generous amount of the spicy black bean mixture onto each warm tortilla. Top with the roasted sweet potatoes, diced avocado, fresh cilantro, a squeeze of lime juice, and a drizzle of hot sauce.

8. Serve the Spicy Black Bean and Sweet Potato Tacos immediately while warm and enjoy the explosion of flavors with every bite.