Sweet Potato and Black Bean Tacos

These vibrant Sweet Potato and Black Bean Tacos are a delightful fusion of flavors, combining the sweetness of roasted sweet potatoes with the hearty texture of black beans, fresh tomatoes, and crunchy sweet corn. Enhanced with aromatic spices, garlic, and a zesty lime dressing, these tacos are not only satisfying but also meet plant-based dietary requirements. Perfect for a quick lunch or dinner, they bring a colorful and nutritious twist to your table.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 can black beans, drained and rinsed
• 1 cup sweet corn (fresh or canned)
• 1 onion, finely chopped
• 1 red capsicum, diced
• 1/2 cup pea protein
• 1 teaspoon salt
• 2 tablespoons corn starch
• 1 teaspoon ground coriander
• 2 cloves garlic, minced
• 1 tablespoon brown sugar
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1 teaspoon yeast extract
• 2 tablespoons lime juice
• Olive oil for roasting

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a bowl, toss the diced sweet potatoes with olive oil, salt, cumin, smoked paprika, and brown sugar. Spread them on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.
3. In a skillet, heat a tablespoon of olive oil over medium heat. Add the chopped onion and diced red capsicum, sautéing until softened (about 5 minutes).
4. Add the minced garlic and cook for another minute until fragrant.
5. Stir in the black beans, sweet corn, and the roasted sweet potatoes. Mix well and cook for an additional 5 minutes.
6. In a small bowl, combine the lime juice, yeast extract, ground coriander, and corn starch to create a dressing. Pour this over the taco filling and mix until combined.
7. Serve the filling in taco shells or tortillas, garnished with fresh cilantro if desired.