Sweet Potato and Black Bean Tacos

Ingredients

• 2 large Sweet potatoes, peeled and cubed
• 2 tablespoons Olive oil
• 1 teaspoon Chili powder
• 15 ounces Black beans, rinsed and drained
• 0.5 teaspoon Ground cumin
• 8 units Corn tortillas
• 0.5 cup Sour cream or Greek yogurt
• 1 tablespoon Lime juice
• 0.25 cup Fresh cilantro, chopped(optional)
• 1 pinch Salt and black pepper

Instructions

1. 1

   Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

2. 2

   Toss the cubed sweet potatoes with olive oil, chili powder, salt, and pepper until evenly coated.

3. 3

   Spread the sweet potatoes on the baking sheet and roast for 25-30 minutes until tender and slightly browned.

4. 4

   While potatoes roast, place the black beans in a small saucepan over medium heat with the cumin and a splash of water.

5. 5

   Simmer the beans for 5 minutes, lightly mashing a few with a fork to create a creamy texture, then keep warm.

6. 6

   Whisk together the sour cream and lime juice in a small bowl to create the lime crema.

7. 7

   Warm the corn tortillas in a dry skillet or over an open flame for 30 seconds per side.

8. 8

   Assemble the tacos by layering black beans, roasted sweet potatoes, a drizzle of lime crema, and fresh cilantro.