Ingredients
Scale
- 2 large sweet potatoes, peeled and cut into 1/2-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1 can (15 oz) black beans, drained and rinsed
- 1 tablespoon lime juice
- 8–12 small corn or flour tortillas
- 1 avocado, sliced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup red onion, finely diced
- Optional: Lime wedges and hot sauce for serving
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone mat to prevent sticking and ensure easy cleanup.
- In a large mixing bowl, toss the cubed sweet potatoes with olive oil, cinnamon, cumin, smoked paprika, and salt. Stir well until every piece of potato is evenly coated with the spice mixture.
- Spread the seasoned sweet potatoes in a single layer on the prepared baking sheet. Roast for 25 to 30 minutes, tossing halfway through, until the potatoes are tender and the edges are golden brown and slightly caramelized.
- While the potatoes roast, place the rinsed black beans in a small saucepan over medium-low heat. Stir in the lime juice and a pinch of salt. Cook for about 5 minutes until warmed through. For extra flavor, you can lightly mash a few of the beans with a fork.
- Warm your tortillas in a dry skillet over medium heat for 30 seconds per side, or wrap them in a damp paper towel and microwave for 30 seconds. This makes them pliable and prevents breaking.
- Fill each warm tortilla with a spoonful of roasted sweet potatoes and a scoop of warm black beans. Top with avocado slices, red onion, and fresh cilantro. Serve immediately with a squeeze of fresh lime juice.
- Cook Time: 45 minutes
- Diet: Vegetarian, Vegan, Gluten-Free