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In recent years, plant-based eating has surged in popularity, with more people embracing a diet centered around fruits, vegetables, legumes, and grains. This shift is not only driven by health consciousness but also by a growing awareness of environmental sustainability and animal welfare. As a result, more home cooks and food enthusiasts are seeking delicious, satisfying alternatives to traditional meat-based dishes. Enter sliders—those delightful, bite-sized sandwiches that have become a favorite at parties, picnics, and casual gatherings. Their versatility and ease of preparation make them an ideal canvas for creative culinary expression.

Mini Sweet Potato Taco Sliders

Try out these delicious mini sweet potato taco sliders for a flavorful plant-based treat! Combining sweet roasted sweet potatoes with protein-packed black beans, crunchy corn, and colorful bell peppers, these sliders are not only nutritious but also visually appealing. Perfect for gatherings or casual dinners, they offer a delightful mix of textures and flavors, enhanced with aromatic spices. Customize with your favorite toppings for a fun twist on traditional sliders that everyone will enjoy!
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Ingredients
  

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

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

1/2 cup corn (canned or frozen)

1/4 cup red onion, finely diced

1/4 cup red bell pepper, finely diced

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 avocado, diced

1/4 cup fresh cilantro, chopped

Lime wedges, for serving

Instructions
 

Cook the Sweet Potato: In a medium pot, add the cubed sweet potato and cover it with water. Bring the water to a boil over high heat. Once boiling, reduce the heat to medium and simmer for about 10-15 minutes, or until the sweet potato cubes are fork-tender. Drain the sweet potatoes in a colander and set aside.

    Prepare the Filling: In a large mixing bowl, use a fork or potato masher to mash the cooked sweet potato until smooth but still slightly chunky. Incorporate the black beans, corn, diced red onion, diced red bell pepper, cumin, smoked paprika, garlic powder, salt, and pepper. Mix everything together until evenly combined.

      Heat the Mixture: Preheat a skillet over medium heat and add the olive oil. Once the oil is shimmering, carefully add the sweet potato mixture to the skillet. Cook for approximately 5 minutes, stirring frequently, until the filling is heated through and slightly crispy on the edges.

        Assemble the Sliders: Toast the mini slider buns lightly in the preheated skillet or using a toaster until golden. Spoon the sweet potato and black bean filling generously onto the bottom half of each slider bun. Top each slider with a handful of shredded lettuce, a few pieces of diced avocado, and a sprinkle of chopped cilantro.

          Serve: Place the top half of each bun onto the sliders to complete them. Serve the mini taco sliders immediately with lime wedges on the side for an uplifting burst of freshness.

            Prep Time: 20 mins | Total Time: 40 mins | Servings: 12 sliders