Description
These Autumn Harvest Tacos feature a colorful and nutritious mix of roasted sweet potatoes, bell peppers, and red onions seasoned with warm spices, complemented by black beans and creamy avocado slices. Served in soft corn tortillas and topped with fresh lime juice and cilantro, they offer a hearty, flavorful, and vegetarian-friendly meal perfect for a cozy fall dinner.
Ingredients
Scale
Vegetables and Beans
- 2 medium sweet potatoes, peeled and diced
- 2 bell peppers (1 red, 1 yellow), diced
- 1 medium red onion, sliced
- 1 can (15 oz) black beans, drained and rinsed
- 1 large avocado, sliced
- 1/4 cup fresh cilantro, chopped
Spices and Condiments
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt, to taste
- Pepper, to taste
- 2 tablespoons freshly squeezed lime juice
Other
- 8 small soft corn tortillas
Instructions
- Prepare the vegetables: Peel and dice the sweet potatoes. Dice the bell peppers and slice the red onion. Combine all prepared vegetables in a large mixing bowl.
- Season the vegetables: Drizzle olive oil over the vegetables. Sprinkle with ground cumin, chili powder, salt, and pepper. Toss thoroughly to ensure all vegetables are coated evenly with the seasoning and oil.
- Roast the vegetables: Spread the seasoned vegetables evenly on a baking sheet in a single layer. Roast in a preheated oven at 425°F (220°C) for 25 to 30 minutes, stirring halfway through to promote even cooking and browning.
- Warm the tortillas: While vegetables roast, warm the corn tortillas in a dry skillet over medium heat or briefly in the oven until pliable and heated through.
- Assemble the tacos: Place a portion of the roasted vegetables onto each warmed tortilla. Add some black beans and top with slices of avocado.
- Garnish and serve: Drizzle freshly squeezed lime juice over the assembled tacos and sprinkle with chopped cilantro. Serve immediately with extra lime wedges on the side.
Notes
- For extra protein, add grilled chicken or tofu.
- If you prefer a spicy kick, add jalapeño slices or hot sauce when assembling.
- Use gluten-free corn tortillas to keep the recipe gluten-free.
- Leftover roasted vegetables can be stored in an airtight container in the refrigerator for up to 3 days.
- To make the recipe vegan, ensure the tortillas contain no animal products (most corn tortillas are naturally vegan).
