Cozy Fall Recipe: Sweet Potato Black Bean Tacos

Today’s Special: Sweet Potato and Black Bean Tacos

Ah, the crisp autumn air has arrived, bringing with it a craving for warm, comforting meals. Today, I’m excited to share a delightful dish that combines the earthy sweetness of roasted sweet potatoes with the hearty goodness of black beans. These Sweet Potato and Black Bean Tacos are sure to satisfy your taste buds and leave you feeling cozy and content.

Ingredients:

• 2 medium sweet potatoes, diced
• 1 can black beans, drained and rinsed
• 1/2 red onion, sliced
• 1 bell pepper, sliced
• 2 tbsp taco seasoning
• 2 tbsp olive oil
• 8 small tortillas
• 1 avocado, sliced
• 1 lime, cut into wedges

Kitchen Tools:

• baking sheet
• skillet
• spatula
• knife
• cutting board

Start by preheating your oven to 400°F (200°C). Place the diced sweet potatoes on a baking sheet and drizzle with olive oil. Sprinkle taco seasoning over the sweet potatoes and toss to coat evenly. Roast in the oven for 25-30 minutes, or until the sweet potatoes are tender and slightly caramelized.

While the sweet potatoes are roasting, heat olive oil in a skillet over medium heat. Add the sliced red onion and bell pepper, sautéing until softened. Stir in the black beans and cook until heated through.

Warm the tortillas in a dry skillet or microwave. To assemble the tacos, spoon the sweet potato mixture onto each tortilla. Top with the black bean and pepper mixture, avocado slices, and a squeeze of fresh lime juice.

Tip:

For an extra kick of flavor, try adding a dollop of tangy Greek yogurt or a sprinkle of crumbled feta cheese to your tacos.

Approximate total weight: 1200g
Number of servings: 4
Average weight per serving: 300g
Approximate calorie count per serving: 350

I hope you enjoy these Sweet Potato and Black Bean Tacos as much as I do. Feel free to customize the toppings or add your favorite hot sauce for an extra punch. Happy eating!