Black Bean and Sweet Potato Tacos

Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 4

Ingredients

• 2 medium sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• Salt and pepper, to taste
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1/2 red onion, finely chopped
• 1/4 cup chopped fresh cilantro
• 8 small corn or flour tortillas

Avocado Crema

• 1 ripe avocado, peeled and pitted
• 1/4 cup plain Greek yogurt
• 1 clove garlic, minced
• 1 tablespoon lime juice
• Salt and pepper, to taste

Directions

1. Preheat oven to 400°F (200°C).

2. In a large bowl, toss diced sweet potatoes with olive oil, chili powder, cumin, salt, and pepper until evenly coated. Spread in a single layer on a baking sheet. Roast for 20-25 minutes, stirring halfway through, until sweet potatoes are tender and lightly browned.

3. While sweet potatoes are roasting, prepare the avocado crema. In a blender or food processor, combine avocado, Greek yogurt, minced garlic, lime juice, salt, and pepper. Blend until smooth and creamy. Adjust seasoning to taste.

4. In a small bowl, combine drained black beans, corn kernels, chopped red onion, and fresh cilantro.

5. Heat tortillas according to package instructions or preference.

6. To assemble tacos, spoon roasted sweet potatoes and black bean mixture onto each tortilla. Drizzle with avocado crema.

7. Serve immediately, garnished with additional cilantro or lime wedges if desired.

Enjoy these flavorful and satisfying black bean and sweet potato tacos!