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Tacos have long been a beloved meal option across cultures, celebrated for their versatility and ability to accommodate a wide range of flavors and ingredients. Whether filled with meats, beans, or vegetables, tacos offer a canvas for creativity and culinary expression. Enter the sweet potato and corn taco—a vibrant, healthy, and vegetarian alternative that not only pleases the palate but also packs a nutritional punch. This recipe showcases the natural sweetness of corn paired with the earthy, creamy goodness of sweet potatoes, resulting in a satisfying meal that's perfect for any occasion.

Sweet Potato & Corn Tacos

Discover the vibrant flavors of sweet potato and corn tacos, a delicious and nutritious vegan delight! This recipe combines the creamy sweetness of roasted sweet potatoes with crunchy corn and colorful bell peppers, all seasoned to perfection. Packed with vitamins and fiber, these tacos offer a wholesome meal that's easy to prepare and perfect for any occasion. Top them with avocado and fresh herbs for an extra touch, and enjoy a filling dish that's good for both your taste buds and your health.
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Ingredients
  

2 medium sweet potatoes, peeled and diced

1 can (15 oz) of corn, drained (or 1.5 cups fresh corn)

1 red bell pepper, diced

1 small red onion, diced

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon chili powder

2 tablespoons olive oil

Salt and pepper to taste

8 small corn tortillas

1 avocado, sliced

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Optional: crumbled feta cheese or cotija cheese

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C).

    Roast the Sweet Potatoes: In a large bowl, toss the diced sweet potatoes with olive oil, cumin, smoked paprika, chili powder, salt, and pepper. Spread them evenly on a baking sheet and roast in the oven for about 25-30 minutes until fork-tender and slightly caramelized. Stir halfway through to promote even cooking.

      Sauté the Vegetables: While the sweet potatoes are roasting, heat a skillet over medium heat. Add the diced red onion and bell pepper, cooking for 5-7 minutes until they are softened. Then, add the minced garlic and corn, stirring for another 2-3 minutes until heated through.

        Combine Ingredients: Once the sweet potatoes are done roasting, mix them into the skillet with the sautéed vegetables. Stir gently to combine and adjust seasoning if needed.

          Warm the Tortillas: In a separate skillet, warm the corn tortillas over medium heat for about 30 seconds on each side until pliable.

            Assemble the Tacos: Fill each warm tortilla with a generous scoop of the sweet potato and corn mixture. Top with avocado slices, fresh cilantro, and sprinkle with cheese if desired.

              Serve: Squeeze fresh lime juice over each taco and serve immediately.

                Prep Time, Total Time, Servings:

                  20 minutes | 30 minutes | 4 servings