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In the ever-evolving world of culinary delights, Mini Sweet Potato Taco Sliders emerge as a vibrant and wholesome option that promises to please a diverse array of palates. This unique dish beautifully blends the natural sweetness of roasted sweet potatoes with the hearty richness of black beans, resulting in a flavor explosion that is both satisfying and nourishing. Whether you're hosting a gathering, preparing meals for the week, or simply seeking a quick and delicious dinner for a busy weeknight, these sliders offer versatility and taste that make them a go-to recipe.

Mini Sweet Potato Taco Sliders

Discover the deliciousness of Mini Sweet Potato Taco Sliders, a vibrant dish that combines the natural sweetness of roasted sweet potatoes with hearty black beans. Perfect for gatherings or busy weeknights, these sliders are vegetarian, gluten-free, and packed with essential nutrients. With a blend of spices and colorful veggies, they offer a satisfying, flavor-packed meal everyone can enjoy. Elevate your cooking with this wholesome and tasty recipe!
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Ingredients
  

1 medium sweet potato, peeled and cubed (about 1 cup)

1 can black beans, rinsed and drained (15 oz)

1/2 cup corn (canned or frozen)

1/4 cup diced red onion

1/4 cup diced red bell pepper

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon garlic powder

Salt and pepper, to taste

1 tablespoon olive oil

12 mini slider buns (preferably whole grain or gluten-free)

1 cup shredded lettuce

1/2 cup diced avocado

1/4 cup cilantro, chopped

Lime wedges, for serving

Instructions
 

Cook the Sweet Potato: In a medium pot, cover the cubed sweet potato with water and bring to a boil. Cook for about 10-15 minutes, or until fork-tender. Drain and set aside.

    Prepare the Filling: In a large bowl, mash the cooked sweet potato with a fork or potato masher. Stir in the black beans, corn, red onion, red bell pepper, cumin, smoked paprika, garlic powder, salt, and pepper. Mix until well combined and chunky.

      Heat the Mixture: In a skillet over medium heat, add the olive oil. Once hot, add the sweet potato mixture. Cook for about 5 minutes, stirring frequently, until heated through and slightly crispy.

        Assemble the Sliders: Toast the mini slider buns lightly on a skillet or in a toaster. Spoon the sweet potato and black bean mixture onto the bottom half of each bun. Top with shredded lettuce, diced avocado, and chopped cilantro.

          Serve: Place the top half of the buns on each slider. Serve immediately with lime wedges on the side for squeezing over the tacos.

            Prep Time, Total Time, Servings:

              20 mins | 40 mins | 12 sliders