Ingredients
Scale
- 2 medium sweet potatoes (about 500g), peeled and cubed
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 4 corn or flour tortillas
- 1 can (15 oz) black beans, rinsed and drained
- 1 ripe avocado, diced
- Juice of 1 lime
- ½ cup sour cream or Greek yogurt
- Fresh cilantro for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss the sweet potato cubes with olive oil, cumin, chili powder, salt, and pepper until coated. Spread on a baking sheet lined with parchment paper.
- Roast for 25-30 minutes until tender and caramelized.
- While roasting, warm tortillas in a skillet over medium heat until soft.
- Assemble tacos by placing roasted sweet potatoes on each tortilla, followed by black beans and diced avocado.
- Mix sour cream or yogurt with lime juice in a bowl and drizzle over the tacos.
- Top with cilantro leaves before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos (approximately 220g)
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 12g
- Protein: 8g
- Cholesterol: 10mg