Smoky Black Bean Sweet Potato Tacos Recipe

About this recipe

Delicious tacos filled with smoky black beans, roasted sweet potatoes, and vibrant toppings for a satisfying dinner.

Ingredients

• - Sweet Potatoes
• 440G La Costena Refried Black Beans, 440G
• 10Cm Guanajuato White Corn Tortillas, 10Cm
• 1 Kg Red Onion 1kg
• - Biona Organic Whole Cherry Tomatoes
• 10G Avocado Leaves, 10G
• - La Chinata Sweet Smoked Paprika
• 100 G Trs Ground Cumin Jeera Powder
• - Jalpur Red Chilli Powder Fine
• 1 L Olive Oil – Organic
• 100 g Wijaya Coriander Seeds 100G

Instructions

1. 1. Preheat the oven to 200°C and dice the sweet potatoes into bite-sized pieces.
2. 2. Toss the sweet potatoes with olive oil, smoked paprika, ground cumin, chili powder, and salt, then spread on a baking tray.
3. 3. Roast the sweet potatoes in the oven for 25 minutes until tender and slightly caramelized.
4. 4. Heat a skillet over medium heat and add the cooked black beans with a splash of water and a pinch of salt.
5. 5. Warm the beans for 5 minutes, stirring occasionally, until heated through and infused with flavor.
6. 6. Finely chop the red onion, halve the cherry tomatoes, and dice the avocado into small cubes.
7. 7. Warm the corn tortillas on a dry skillet for 1-2 minutes on each side until soft and pliable.
8. 8. Assemble the tacos by layering roasted sweet potatoes, black beans, cherry tomatoes, red onions, and avocado on the tortillas.
9. 9. Squeeze fresh lime juice over each taco and garnish with chopped coriander for a burst of freshness.
10. 10. Serve the tacos immediately, ensuring every bite is balanced and flavorful.