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Preheat the oven: Preheat your oven to 400°F (200°C).
Prepare the sweet potatoes: Toss the diced sweet potatoes in olive oil, cumin, chili powder, salt, and pepper. Spread them out in a single layer on a baking sheet.
Roast the sweet potatoes: Roast in the oven for 25-30 minutes or until tender and slightly caramelized, tossing halfway through.
Heat the black beans: In a small saucepan, heat the black beans over medium heat until warmed through. Season with a pinch of salt and pepper.
Prepare the tacos: Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side.
Assemble the tacos: Spoon the roasted sweet potatoes and black beans onto the tortillas. Top with shredded lettuce, avocado slices, cilantro, and a squeeze of lime. Optionally, add salsa or pico de gallo.
Serve: Serve immediately with extra lime wedges.
Serving and storage tips:
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