Sweet Potato and Black Bean Tacos with Roasted Brussels Sprouts

These sweet potato and black bean tacos are a delicious and easy way to get your veggie fix. The roasted sweet potatoes are caramelized and slightly crispy, while the black beans add a boost of protein and fiber. The tacos are finished off with a sprinkle of your favorite toppings, such as salsa, guacamole, or sour cream.

I first came up with this recipe when I was looking for a way to use up some leftover sweet potatoes. I had roasted a few too many for a side dish, and I didn't want them to go to waste. I decided to try them in tacos, and they were a hit! The sweet potatoes were so flavorful and paired perfectly with the black beans. Since then, I've made these tacos many times, and they've always been a crowd-pleaser.

Prep time: 15 | Cook time: 25 | Serves: 4

Ingredients

• 1 large sweet potato, peeled and cubed
• 1 (15 ounce) can black beans, rinsed and drained
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 12 (6 inch) corn tortillas

Instructions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Toss sweet potatoes with olive oil, chili powder, cumin, salt, and pepper.
3. Spread sweet potatoes on a baking sheet and roast in preheated oven for 20-25 minutes, or until tender.
4. While sweet potatoes are roasting, heat a large skillet over medium heat.
5. Add black beans to the skillet and cook for 5-7 minutes, or until heated through.
6. Warm tortillas in the microwave or oven.
7. Assemble tacos by filling tortillas with roasted sweet potatoes, black beans, and your favorite toppings.
8. Enjoy!

Why It Works

• Roasting the sweet potatoes brings out their natural sweetness and caramelizes them slightly.
• The black beans add a boost of protein and fiber, making these tacos a filling and satisfying meal.
• The corn tortillas are a great way to hold all of the fillings together, and they can be easily warmed in the microwave or oven.