Spicy Black Bean and Sweet Potato Tacos

These Spicy Black Bean and Sweet Potato Tacos combine the heartiness of black beans with the sweetness of roasted sweet potatoes, all wrapped in warm corn tortillas. The dish is enhanced with a zesty lime crema and fresh cilantro, providing a delightful balance of flavors and textures. Perfect for a satisfying vegetarian meal, this recipe is packed with protein and fiber, meeting various dietary needs.

Ingredients:

• 1 can black beans, drained and rinsed
• 2 medium sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 8 corn tortillas
• 1/2 cup Greek yogurt
• 1 tablespoon lime juice
• 1/4 cup fresh cilantro, chopped

Instructions:

1. Preheat the oven to 425°F (220°C).
2. In a bowl, toss the diced sweet potatoes with olive oil, chili powder, cumin, salt, and pepper.
3. Spread the sweet potatoes on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.
4. While the sweet potatoes are roasting, mix the Greek yogurt and lime juice in a small bowl to create the lime crema.
5. In a small saucepan, heat the black beans over medium heat until warmed through, seasoning with salt and pepper.
6. Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side.
7. Assemble the tacos by placing a scoop of black beans and roasted sweet potatoes on each tortilla.
8. Drizzle with lime crema and sprinkle with fresh cilantro before serving.