There’s no denying that plant-based foods offer significant health benefits, including reducing the risk of chronic conditions like heart disease, diabetes, and some cancers. Fruit, vegetables, legumes, and whole grains are commonly highlighted in many traditional Latin American dishes, celebrating nourishing, vibrant flavors that make each meal a true delight for both the body and soul.
In this recipe, we’re embracing the beauty of plant-based nutrition with Sweet Potato and Black Bean Tacos, a dish that draws from the heart of Latino culture while celebrating the versatility of plant-based ingredients.
Why Sweet Potatoes and Black Beans?
Sweet potatoes, with their natural sweetness, are a beloved staple across Latin America. When paired with the earthy flavor of black beans, they create a nutrient-rich, balanced dish that is both satisfying and delicious.
- Sweet Potatoes are packed with fiber, vitamins A and C, making them a powerhouse of nutrition.
- Black Beans bring protein, iron, and a savory depth to the tacos, ensuring that the meal is hearty enough to satisfy.
With fresh cilantro, a squeeze of lime, and your favorite salsa, these tacos are bursting with vibrant Latin flavors that make it easy to embrace plant-based eating.
Sweet Potato and Black Bean Tacos
These tacos are a simple and delicious way to highlight the natural plant-based ingredients found in Latino cuisine. Whether you’re looking for a quick weeknight meal or something to share with friends and family, these tacos are sure to be a hit!
Ingredients:
- 2 medium sweet potatoes (peeled and diced)
- 1 can black beans (drained and rinsed)
- 1 tbsp olive oil
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 8 small corn or flour tortillas
- 1 avocado (sliced)
- 1/4 cup fresh cilantro (chopped)
- 1 lime (cut into wedges)
- Optional toppings: Pickled onions, roasted tomatillo salsa, vegan sour cream
Instructions:
Preheat your oven to 400°F (200°C).
Toss the diced sweet potatoes with olive oil, cumin, chili powder, smoked paprika, garlic powder, salt, and pepper. Spread them evenly on a baking sheet and roast for 20-25 minutes, stirring halfway, until tender and slightly crispy.
While the sweet potatoes roast, heat the black beans in a saucepan over medium heat. Add salt and pepper to taste.
Warm the tortillas in a dry skillet or microwave.
Assemble the tacos by dividing the roasted sweet potatoes and black beans among the tortillas. Top with avocado slices, fresh cilantro, and any optional toppings.
Serve with lime wedges for an extra burst of flavor.
