Sweet Potato and Black Bean Tacos
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Sweet Potato and Black Bean Tacos
These hearty, plant-based tacos are bursting with flavor and color. The combination of roasted sweet potatoes and seasoned black beans is perfect for taco night.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutesFeeds: 4 People
Instructions:
1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. Toss the diced sweet potatoes with olive oil, chili powder, cumin, and A. Vogel Sea Salt. Spread evenly on the baking sheet.
3. Roast for 20-25 minutes, stirring halfway through, until tender and slightly caramelized.
4. Warm the tortillas in a dry skillet or microwave.
5. Fill each tortilla with roasted sweet potatoes and black beans.
6. Add desired toppings and serve immediately. -
Ingredients:
• 2 medium sweet potatoes, peeled and diced
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1 tsp A. Vogel Sea Salt (or A. Vogel Spicy Sea Salt)
• 1 (15 oz) can black beans, drained and rinsed
• 8 small corn tortillas
• Optional toppings: diced avocado, salsa, lime wedges, chopped cilantro
