Ingredients
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For the Sweet Potato Filling:
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2 large sweet potatoes, peeled and diced
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2 tablespoons olive oil
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1 teaspoon ground cumin
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1 teaspoon smoked paprika
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1 Salt and pepper to taste
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1 (15-ounce) can black beans, drained and rinsed
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For the Mango Salsa:
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1 ripe mango, peeled and diced
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1/2 red onion, finely chopped
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1/2 red bell pepper, diced
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1/4 cup fresh cilantro, chopped
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1 Juice of 1 lime
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1 Salt and pepper to taste
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For the Tacos:
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8 small corn or gluten-free tortillas
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2 cups shredded lettuce
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1 avocado, sliced
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1 Hot sauce (optional, for added heat)
Directions
Enjoy the vibrant and tropical flavors of the Caribbean with these Sweet Potato and Black Bean Tacos. They are bursting with color and taste, making them a delightful and satisfying meal for the whole family.
Customize your tacos by adding ingredients like shredded cheese, diced tomatoes, or sour cream if you prefer. These tacos are versatile and perfect for a quick and delicious meal.
Steps
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1
Done
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Preheat your oven to 400°F (200°C). |
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2
Done
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In a mixing bowl, toss the diced sweet potatoes with olive oil, ground cumin, smoked paprika, salt, and pepper until they are evenly coated. Spread them out on a baking sheet in a single layer. |
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3
Done
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Roast the sweet potatoes in the preheated oven for 20-25 minutes or until they are tender and slightly crispy. |
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4
Done
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While the sweet potatoes are roasting, prepare the mango salsa. In a bowl, combine diced mango, red onion, red bell pepper, cilantro, lime juice, salt, and pepper. Mix well and set aside. |
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5
Done
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Warm the tortillas according to package instructions. |
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6
Done
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Assemble your tacos by layering the roasted sweet potatoes, black beans, shredded lettuce, avocado slices, and a generous spoonful of mango salsa on each tortilla. |
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7
Done
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Drizzle with hot sauce if you desire an extra kick. |
