Ingredients:

  • 1.5 lb sweet potatoes, cubed into 1/2 inch pieces
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 ripe avocado
  • 1/4 cup sour cream
  • 2 tbsp fresh lime juice
  • 1 tbsp fresh cilantro, chopped
  • 1 pinch salt
  • 12 corn tortillas (6 inch)
  • 1 cup shredded red cabbage
  • 1/4 cup crumbled cotija cheese
  • 1 lime, cut into wedges

Instructions:

  1. Preheat oven to 425°F (218°C). In a large bowl, toss cubed sweet potatoes with olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated.
  2. Spread sweet potatoes in a single layer on a rimmed baking sheet. Roast for 15–20 minutes, tossing halfway through, until edges are browned.
  3. During the last 5 minutes of roasting, scatter the drained black beans onto the pan to warm through and slightly crisp.
  4. While potatoes roast, combine avocado, sour cream, lime juice, cilantro, and salt in a food processor. Pulse until smooth; add water one teaspoon at a time if needed for consistency.
  5. Warm tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
  6. Fill each tortilla with roasted sweet potato and bean mixture. Top with shredded cabbage, crumbled cotija cheese, and a drizzle of avocado lime crema.