About the Recipe
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Ingredients
2 medium sweet potatoes, diced (250g)
1 cup black beans, drained and rinsed (150g)
1/2 tsp cumin (2g)
1/2 tsp paprika (2g)
1 tbsp olive oil (15ml)
4 small corn tortillas (100g)
1/4 cup chopped cilantro (15g)
1/4 cup diced red onion (30g)
1/4 cup salsa (60g)
1/4 avocado, sliced (35g)
Preparation
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Toss the diced sweet potatoes with olive oil, cumin, and paprika.
Spread the sweet potatoes evenly on the baking sheet and roast for 20 minutes, stirring halfway through.
Heat the black beans in a small pan over medium heat for 5 minutes.
Warm the corn tortillas in a dry pan for 30 seconds per side.
Fill each tortilla with roasted sweet potatoes, black beans, chopped cilantro, red onion, and salsa.
Top with avocado slices.
Serve immediately.
Best Paired With: A side of coleslaw or fresh lime juice.