2 large sweet potatoes, peeled and diced
1 can (15 oz) black beans, drained and rinsed
1 red bell pepper, diced
1 small red onion, diced
2 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon ground cumin
1/2 teaspoon chili powder (adjust to your preferred spice level)
Salt and pepper, to taste
Corn or gluten-free tortillas
Toppings: Sliced avocado, salsa, chopped fresh cilantro, lime wedges


Roast Sweet Potatoes:

Preheat your oven to 425°F (220°C).
Toss the diced sweet potatoes with 1 tablespoon of olive oil, cumin, chili powder, salt, and pepper.
Spread the sweet potatoes on a baking sheet in a single layer and roast for about 20-25 minutes or until they are tender and slightly crispy, flipping them halfway through.
Prepare the Black Bean Mixture:

In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat.
Add the diced red bell pepper and red onion, and sauté for about 5 minutes until they start to soften.
Add Black Beans and Spices:

Add the minced garlic and sauté for another minute.
Stir in the drained black beans and cook for a few minutes.
Season the mixture with a pinch of salt and pepper.
Assemble the Tacos:

Warm your corn or gluten-free tortillas as per the package instructions.
Place a scoop of the roasted sweet potatoes on each tortilla.
Top with the black bean mixture.
Add Toppings:

Garnish your tacos with sliced avocado, salsa, chopped fresh cilantro, and a squeeze of lime juice.
Serve your Sweet Potato and Black Bean Tacos and enjoy!

These tacos are a delicious, satisfying, and healthy gluten-free option for lunch. Feel free to customize the toppings to your preference.

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