Vegan Sweet Potato and Black Bean Tacos

Instructions

1. 1

   Preheat the oven to 400°F (200°C).

2. 2

   Peel and dice the sweet potatoes into small cubes.

3. 3

   Toss the sweet potato cubes with 1 tablespoon of olive oil, ground cumin, smoked paprika, and half of the salt. Spread them out on a baking sheet.

4. 4

   Roast the sweet potatoes in the oven for 25 minutes, stirring halfway through, until they are tender and slightly crisp on the edges.

5. 5

   While the sweet potatoes are roasting, drain and rinse the black beans.

6. 6

   Mince the garlic cloves and add them to a skillet with the remaining 1 tablespoon of olive oil over medium heat.

7. 7

   Add the black beans to the skillet with the remaining salt and cook for 5-7 minutes until heated through. Squeeze the juice of half a lime over the beans for extra flavor.

8. 8

   Finely chop the red onion and fresh cilantro. Dice the avocado and halve the cherry tomatoes.

9. 9

   Warm the corn tortillas in a dry skillet over medium heat for about 1 minute on each side.

10. 10

    Assemble the tacos by placing a portion of roasted sweet potatoes and black beans onto each tortilla.

11. 11

    Top the tacos with red onion, avocado, cherry tomatoes, and fresh cilantro.

12. 12

    Serve the tacos with lime wedges on the side.