Authentic Sweet Potato and Black Bean Tacos

Ingredients

• Lime (1, cut into wedges)
• Cilantro (a handful, roughly chopped)
• Avocado (1, pitted and sliced)
• Corn Tortillas (8)
• Salt and pepper (to taste)
• Chili powder (1 teaspoon)
• Cumin (1 teaspoon)
• Garlic (2 cloves, minced)
• Red onion (1, finely chopped)
• Black beans (1 can (15 oz), drained and rinsed)
• Sweet potatoes (2, peeled and diced)
• Olive oil (2 tablespoons)

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, combine diced sweet potatoes, olive oil, cumin, chili powder, salt, and pepper. Toss until sweet potatoes are well coated.
3. Arrange the sweet potatoes on a baking sheet in a single layer. Roast in the preheated oven for 20-25 minutes, or until tender and slightly caramelized.
4. While the sweet potatoes are roasting, heat olive oil in a skillet over medium heat. Add chopped red onion and minced garlic, and cook until softened.
5. Stir in the drained and rinsed black beans, cumin, chili powder, salt, and pepper. Cook for about 5 minutes, until the beans are well heated through.
6. Warm the tortillas in a dry skillet over medium heat or directly over the flame if you have a gas stove. Keep them warm by covering with a clean kitchen towel.
7. To assemble the tacos, spread a spoonful of the black bean mixture onto each warm tortilla. Top with roasted sweet potatoes, slices of avocado, and a sprinkle of chopped cilantro.
8. Serve the tacos with lime wedges on the side. Encourage your guests to squeeze the lime juice over the tacos just before eating for a burst of zesty flavor.