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As the culinary landscape continues to evolve, there has been a significant shift towards plant-based meals, reflecting a growing awareness of health, sustainability, and ethical eating. More people are incorporating vegetarian and vegan options into their diets, not only for health benefits but also for the diverse flavors and textures they offer. Among the myriad of plant-based recipes available, Sweet Potato & Corn Tacos stand out as a nutritious and flavorful option that appeals to both seasoned vegetarians and those exploring new dietary choices. These tacos are not only visually appealing but also packed with essential nutrients, making them a delightful addition to any meal.

Sweet Potato & Corn Tacos

Discover the vibrant flavors of Sweet Potato & Corn Tacos! This delicious vegetarian dish is not only nutritious but also visually appealing, making it a fantastic choice for any meal. The pairing of roasted sweet potatoes and sautéed corn creates a satisfying filling that's both sweet and savory. Easy to customize with fresh toppings like avocado and cilantro, these tacos are perfect for lunch, dinner, or gatherings. Embrace plant-based cooking and delight your taste buds!
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Ingredients
  

2 medium sweet potatoes, peeled and diced

1 cup fresh or frozen corn kernels

1 red bell pepper, diced

1 small red onion, diced

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon smoked paprika

Salt and pepper to taste

2 tablespoons olive oil

8 small corn tortillas

1 avocado, sliced

Fresh cilantro, for garnish

Lime wedges, for serving

Instructions
 

Preheat your oven: Begin by preheating your oven to 425°F (220°C).

    Prepare the sweet potatoes: Toss the diced sweet potatoes with 1 tablespoon of olive oil, cumin, smoked paprika, salt, and pepper. Spread them out on a baking sheet in a single layer.

      Roast the sweet potatoes: Place the baking sheet in the oven and roast for about 20-25 minutes, or until the sweet potatoes are golden and tender, stirring halfway through to ensure even cooking.

        Sauté the vegetables: While the potatoes are roasting, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the diced red onion and red bell pepper. Sauté for about 5 minutes until they begin to soften.

          Add garlic and corn: Stir in the minced garlic and corn kernels, cooking for an additional 3-4 minutes until the corn is heated through and the vegetables are tender. Season with salt and pepper to taste.

            Combine the filling: Once the sweet potatoes are done roasting, add them to the skillet with the sautéed vegetables. Gently stir to combine all ingredients and let them cook together for another 2-3 minutes, allowing the flavors to meld.

              Warm the tortillas: While the filling is cooking, warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side, until pliable and slightly charred.

                Assemble the tacos: Spoon the sweet potato and corn mixture onto each tortilla. Top with avocado slices and a sprinkle of fresh cilantro.

                  Serve and enjoy: Serve the tacos immediately with lime wedges on the side for squeezing over the top.

                    Prep Time, Total Time, Servings: 15 minutes | 35 minutes | 4 servings