Name: Vegan Cilantro-Lime, Sweet Potato, and Black Bean Tacos
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Sweet potatoes, quartered lengthwise - 2; Olive oil, divided - 3 ¼ tablespoons; Cayenne pepper, divided - 1 ¼ teaspoons; Salt - ½ teaspoon; Smoked paprika, divided - ¾ teaspoon; Ground black pepper - ¼ teaspoon; Pumpkin seeds - ½ cup; Salt and ground black pepper to taste - ½ cup; Black beans, drained and rinsed - 2 (16 ounce) cans; Ground cumin, or to taste - ½ tablespoon; Chili powder - 1 teaspoon; Lime, juiced, divided - ¾; Vegan sour cream - 6 ounces; Fresh cilantro, finely chopped, divided - 1 bunch; Paprika - 1 teaspoon; White corn tortillas - 12 (6 inch)

Ingredients for - Vegan Cilantro-Lime, Sweet Potato, and Black Bean Tacos

1. Sweet potatoes, quartered lengthwise 2

2. Olive oil, divided 3 ¼ tablespoons

3. Cayenne pepper, divided 1 ¼ teaspoons

4. Salt ½ teaspoon

5. Smoked paprika, divided ¾ teaspoon

6. Ground black pepper ¼ teaspoon

7. Pumpkin seeds ½ cup

8. Salt and ground black pepper to taste ½ cup

9. Black beans, drained and rinsed 2 (16 ounce) cans

10. Ground cumin, or to taste ½ tablespoon

11. Chili powder 1 teaspoon

12. Lime, juiced, divided ¾

13. Vegan sour cream 6 ounces

14. Fresh cilantro, finely chopped, divided 1 bunch

15. Paprika 1 teaspoon

16. White corn tortillas 12 (6 inch)

How to cook deliciously - Vegan Cilantro-Lime, Sweet Potato, and Black Bean Tacos

1 . Stage

Preheat the oven to 425 degrees F (220 degrees C).

2 . Stage

Cut sweet potatoes into 25 to 40 smaller "French fry"-shaped pieces.

3 . Stage

Place sweet potato pieces in a bowl. Coat with 2 tablespoons olive oil. Add 1/4 teaspoon cayenne pepper, 1/2 teaspoon salt, 1/4 teaspoon smoked paprika, and 1/4 teaspoon black pepper. Mix until sweet potatoes are evenly coated; transfer to a large baking sheet.

4 . Stage

Place pumpkin seeds into the same bowl. Add 1/4 tablespoon olive oil; season with salt and pepper. Spread pumpkin seeds onto a small baking sheet.

5 . Stage

Place sweet potatoes and pumpkin seeds in the preheated oven. Bake pumpkin seeds for 2 minutes; remove and let cool. Bake potatoes, flipping halfway through, about 15 minutes.

6 . Stage

Meanwhile, heat 1 tablespoon olive oil in a large saucepan over medium heat. Add black beans, cumin, chili powder, 1/2 teaspoon smoked paprika, a small squeeze of lime juice, and salt and pepper to taste. Stir to combine. Cook until heated through, 5 to 7 minutes.

7 . Stage

Combine vegan sour cream, remaining lime juice, 2 tablespoons cilantro, regular paprika, 1 teaspoon cayenne pepper, and salt to taste. Whisk until sour cream flavor is mostly gone and lime-cilantro taste is dominant but not overpowering.

8 . Stage

Warm tortillas in pairs in the microwave, 15 to 20 seconds.

9 . Stage

Place 2 spoonfuls of beans onto each pair of warmed tortillas. Add 4 sweet potato pieces, a spoonful or two of sour cream mixture, some pumpkin seeds, and some cilantro.