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As the plant-based movement continues to gain momentum, more and more people are exploring the delicious possibilities of vegetarian and vegan meals. With a focus on health, sustainability, and flavor, plant-based recipes are not just for those who follow a strict vegan diet; they appeal to anyone looking to incorporate more nutritious options into their daily meals. One such recipe that stands out for its comforting flavors and satisfying textures is Sweet Potato Chili Baked Tacos. This dish is not only a feast for the taste buds but also a powerhouse of nutrients, making it a perfect option for those busy weeknights when time is of the essence but health and flavor cannot be compromised.

Sweet Potato Chili Baked Tacos

Discover the delicious world of plant-based cooking with these Sweet Potato Chili Baked Tacos! This easy recipe blends roasted sweet potatoes, black beans, and vibrant spices, all nestled in crispy taco shells for a nourishing and satisfying meal. Perfect for busy weeknights, these tacos provide a delightful mix of flavors and textures without compromising your health. Get ready to impress your family and friends with this nourishing dish!
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Ingredients
  

2 medium sweet potatoes, peeled and cut into small cubes

1 tablespoon olive oil

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon cayenne pepper (adjust for desired heat level)

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

1 can (15 oz) diced tomatoes with green chilies, not drained

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 substitute with vegan cheese)

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Slices of avocado (optional)

Instructions
 

Preheat the Oven: Set your oven to 400°F (200°C) to heat up while you prepare the ingredients.

    Prepare the Sweet Potatoes: In a large mixing bowl, combine the diced sweet potatoes with olive oil, ground cumin, smoked paprika, cayenne pepper, salt, and pepper. Toss until each cube is evenly coated with the seasoning mixture.

      Bake the Sweet Potatoes: Spread the seasoned sweet potatoes in a single layer on a baking sheet lined with parchment paper. Bake in the preheated oven for about 25-30 minutes, or until they are tender and golden brown, flipping them halfway through for even cooking.

        Combine Ingredients: In a large saucepan, add the black beans, undrained diced tomatoes with green chilies, corn, and vegetable broth. Heat the mixture over medium heat, allowing it to come to a gentle simmer for about 5-7 minutes until warmed through. Carefully fold in the roasted sweet potatoes, mixing gently to combine. Taste and adjust seasoning as needed.

          Prepare Taco Shells: Lightly grease a muffin tin or taco stand with oil. To make the tortillas pliable, warm them in a dry skillet for about 30 seconds on each side. Once warmed, gently form each tortilla into a taco shape and place them in the prepared muffin tin or taco holder.

            Fill the Tacos: Using a spoon, generously fill each taco shell with the sweet potato chili mixture. Sprinkle the top of each with shredded cheddar cheese.

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

                Serve: When the tacos are ready, carefully remove them from the oven. Garnish with freshly chopped cilantro. Serve warm with lime wedges on the side for squeezing. Optionally, add slices of avocado for a creamy finish.

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

                    - Presentation Tips: Arrange the tacos on a colorful platter, quartered lime wedges balanced on the side for brightness, and top each taco with a sprinkle of cilantro for freshness. Add a side of avocado slices for added color and flavor. Enjoy!