# What you'll need:
→ Vegetables
01 - 2 medium sweet potatoes, peeled and diced (approximately 1.1 lbs)
02 - 1 small red onion, thinly sliced
03 - 1 red bell pepper, diced
04 - 2 tablespoons olive oil
→ Legumes
05 - 1 can (15 oz) black beans, drained and rinsed
→ Seasonings
06 - 1 teaspoon ground cumin
07 - 1 teaspoon smoked paprika
08 - ½ teaspoon chili powder
09 - ½ teaspoon garlic powder
10 - ½ teaspoon salt
11 - ¼ teaspoon black pepper
→ Tacos & Toppings
12 - 8 small corn tortillas
13 - 1 ripe avocado, sliced
14 - 3.5 oz shredded red cabbage
15 - 1 small bunch fresh cilantro, chopped
16 - 1 lime, cut into wedges
17 - 2 oz vegan sour cream or plain yogurt (optional)
18 - 1.75 oz crumbled vegan feta (optional)
# Method:
01 - Preheat oven to 425°F.
02 - In a large bowl, combine diced sweet potatoes, red onion, and red bell pepper with olive oil, ground cumin, smoked paprika, chili powder, garlic powder, salt, and black pepper. Toss until vegetables are evenly coated with spices.
03 - Spread seasoned vegetables onto a parchment-lined baking sheet. Roast for 25-30 minutes, stirring halfway through cooking, until sweet potatoes are tender and edges are caramelized.
04 - Heat black beans in a small saucepan over medium heat for 3-4 minutes, stirring occasionally until warmed through.
05 - Heat corn tortillas in a dry skillet or directly over a gas flame until warm and pliable.
06 - Divide roasted vegetables and black beans evenly among warm tortillas. Top with avocado slices, shredded cabbage, fresh cilantro, vegan sour cream, and crumbled vegan feta if using.
07 - Serve immediately with fresh lime wedges on the side.
