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Crispy Baked Black Bean and Sweet Potato Tacos: A Wholesome Delight

Tacos have long been a beloved staple of Mexican cuisine, offering endless possibilities for filling and flavour combinations. Among the myriad of options, crispy baked black bean and sweet potato tacos stand out as a wholesome, nutritious, and delicious choice. This delightful dish combines the heartiness of sweet potatoes with the protein-rich attributes of black beans, enveloped in crispy tortillas and topped with fresh, zesty accompaniments. Whether you are a seasoned taco aficionado or attempting a vegetarian meal, this recipe promises satisfaction and flavour.

Ingredients

For the Tacos:

• 2 medium sweet potatoes, peeled and diced
• 1 can black beans, drained and rinsed
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• Olive oil
• 8 corn or wheat tortillas (soft tortillas for a more traditional approach, or crisp ones for added texture)
• Fresh lime wedges, for serving

For the Toppings:

• 1 avocado, sliced or mashed
• Fresh coriander (cilantro), chopped
• Diced red onion
• Crumbled feta or cotija cheese (optional for a touch of creaminess)
• Salsa or pico de gallo
• Chilli flakes (for those who like a kick)

Instructions

1. Prepare the Sweet Potatoes:
   Preheat your oven to 200°C (180°C for fan ovens) or gas mark 6. On a baking tray, toss the diced sweet potatoes with a drizzle of olive oil, cumin, smoked paprika, salt, and pepper. Spread them out in a single layer and roast for about 25-30 minutes, or until golden and tender, tossing them halfway through to ensure even cooking.

2. Mix the Black Beans:
   While the sweet potatoes are roasting, place the black beans in a mixing bowl. Add a sprinkle of salt and pepper, along with any remaining cumin and smoked paprika for extra flavour. If you’re feeling adventurous, you can add a squeeze of lime juice to the mixture for acidity.

3. Prepare the Tortillas:
   If you’re using corn tortillas, consider wrapping them in a clean kitchen towel and heating them in the microwave for about 30 seconds to make them pliable. Alternatively, you could brush your flour or corn tortillas lightly with olive oil and bake them in the oven until they’re crispy (about 10-12 minutes at the same temperature as the sweet potatoes).

4. Assemble the Tacos:
   Once the sweet potatoes are roasting, it’s time to fill your tortillas. Start by layering a generous scoop of roasted sweet potatoes followed by black beans into each tortilla. If you prefer a more crumbly texture, you can mash some of the sweet potato and mix it with the black beans.

5. Add the Toppings:
   Top your assembled tacos with avocado, chopped coriander, diced onion, and crumbled cheese if using. Finish with a dollop of salsa or pico de gallo and a sprinkling of chilli flakes for the spice enthusiast.

6. Serve:
   Serve the tacos warm, accompanied by fresh lime wedges to add a zesty kick that enhances the flavours of the sweet potatoes and black beans.

Why You’ll Love Them

These crispy baked black bean and sweet potato tacos are not only bursting with flavour, but they are also a splendid way to incorporate more vegetables and protein into your diet. They offer a delightful balance between richness and freshness, making each bite a celebration of varied textures and tastes.

Moreover, the versatility of this recipe allows for endless variations. Feel free to include additional vegetables like bell peppers or corn, or switch up the spices according to your preference. Whether you enjoy them as a quick weeknight dinner or as a lunch option, these tacos promise to please both vegetarians and carnivores alike.

In conclusion, crispy baked black bean and sweet potato tacos are a vibrant addition to your culinary repertoire. Bursting with nutrition and flavour, they’re an ideal meal for any time of day. Give this recipe a try, and enjoy the taco experience like never before!

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