Ingredients
2 medium sweet potatoes, peeled and diced
1 can black beans, drained and rinsed
1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon paprika
8 corn tortillas
1 avocado, sliced
Fresh cilantro, for garnish
Lime wedges, for serving
Method
1. Preheat the oven to 220°C. Spread the sweet potatoes on a baking sheet and toss them with olive oil, cumin, garlic powder, and paprika.
2. Bake the sweet potatoes for about 20-25 minutes, or until they are crispy and tender.
3. While they bake, warm the tortillas in a skillet over medium heat until soft.
4. Once the sweet potatoes are done, assemble the tacos by adding the black beans and sweet potatoes to each tortilla.
5. Top with sliced avocado, fresh cilantro, and squeeze lime juice over them before serving.
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