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Sweet Potato Chili Baked Tacos are a delightful fusion of flavors and textures that represent everything we love about healthy, satisfying meals. With their combination of hearty sweet potatoes and protein-rich black beans, these tacos not only offer a delicious taste but also pack a nutritional punch. As more people turn towards plant-based diets, recipes like this one have gained immense popularity. They allow you to enjoy a comforting, flavorful dish while nourishing your body with wholesome ingredients.

Sweet Potato Chili Baked Tacos

Indulge in the wholesome delight of Sweet Potato Chili Baked Tacos, a perfect blend of flavor and nutrition. Filled with roasted sweet potatoes, protein-packed black beans, and zesty spices, these tacos are not just satisfying but also a nutritious option for anyone seeking plant-based meals. Easy to make and customizable, they're great for weeknight dinners or gatherings. Enjoy a hearty dish that nourishes your body while pleasing your taste buds with every bite!
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Ingredients
  

2 medium sweet potatoes, peeled and diced into small cubes

1 tablespoon olive oil

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon cayenne pepper (adjust to taste)

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

1 can (15 oz) diced tomatoes with green chilies, undrained

1/2 cup corn (fresh, frozen, or canned)

1 cup vegetable broth

Salt and pepper to taste

8 small whole wheat or corn tortillas

1 cup shredded cheddar cheese (or vegan cheese)

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Avocado slices (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Prepare the Sweet Potatoes: In a large mixing bowl, toss the diced sweet potatoes with olive oil, cumin, smoked paprika, cayenne pepper, salt, and pepper until well coated.

      Bake the Sweet Potatoes: Spread the seasoned sweet potatoes on a baking sheet lined with parchment paper. Bake in the preheated oven for 25-30 minutes, or until tender and lightly caramelized, flipping halfway through.

        Combine Ingredients: In a large saucepan, combine the black beans, diced tomatoes with green chilies, corn, and vegetable broth. Bring to a gentle simmer over medium heat until heated through, about 5-7 minutes. Add the roasted sweet potatoes to the mixture and stir gently to combine. Adjust seasonings if needed.

          Prepare Tacos: Lightly grease a muffin tin or taco holder. Warm the tortillas in a dry skillet for 30 seconds on each side until pliable. Carefully shape each tortilla into a taco shape and place them in the muffin tin or taco holder.

            Fill the Tacos: Spoon the sweet potato chili mixture into each taco shell. Top with shredded cheddar cheese.

              Bake the Tacos: Place the filled taco shells in the oven and bake for an additional 10-12 minutes, until the cheese is melted and bubbly.

                Serve: Once done, remove the tacos from the oven. Garnish with fresh cilantro and serve with lime wedges on the side. Add avocado slices, if desired.

                  Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 4 servings