Colorful plant-based tacos with roasted sweet potatoes, black beans, and fresh toppings in warm corn tortillas.
# What You'll Need:
→ Vegetables
01 - 2 medium sweet potatoes, peeled and diced (approximately 1.1 pounds)
02 - 1 small red onion, thinly sliced
03 - 1 red bell pepper, diced
04 - 2 tablespoons olive oil
→ Legumes
05 - 1 can (15 ounces) black beans, drained and rinsed
→ Seasonings
06 - 1 teaspoon ground cumin
07 - 1 teaspoon smoked paprika
08 - ½ teaspoon chili powder
09 - ½ teaspoon garlic powder
10 - ½ teaspoon salt
11 - ¼ teaspoon black pepper
→ Tacos & Toppings
12 - 8 small corn tortillas
13 - 1 ripe avocado, sliced
14 - 3.5 ounces shredded red cabbage
15 - 1 small bunch fresh cilantro, chopped
16 - 1 lime, cut into wedges
17 - 2 tablespoons vegan sour cream or plain yogurt (optional)
18 - 1.75 ounces crumbled vegan feta (optional)
# How To:
01 - Preheat the oven to 425°F.
02 - In a large bowl, toss diced sweet potatoes, red onion, and red bell pepper with olive oil, cumin, smoked paprika, chili powder, garlic powder, salt, and black pepper until evenly coated.
03 - Spread the vegetables onto a baking sheet lined with parchment paper. Roast for 25 to 30 minutes, stirring halfway, until sweet potatoes are tender and slightly caramelized.
04 - Warm the black beans in a small saucepan over medium heat for 3 to 4 minutes, stirring occasionally.
05 - Heat the corn tortillas in a dry skillet or directly over a flame until warm and pliable.
06 - Divide the roasted vegetables and black beans evenly among tortillas. Top with avocado slices, shredded cabbage, cilantro, vegan sour cream, and vegan feta if desired.
07 - Serve immediately with lime wedges.
