Creative Black Bean and Sweet Potato Tacos

These delightful tacos blend traditional Mexican flavors with a creative twist, featuring roasted sweet potatoes and seasoned black beans. Topped with a zesty cilantro-lime crema and fresh avocado, they offer a harmonious balance of sweetness and savory goodness, making them a satisfying and nutritious choice for any meal. Vegetarian and gluten-free, they cater to a variety of dietary needs while ensuring a delicious experience.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 8 small corn tortillas
• 1 avocado, sliced
• 1/4 cup fresh cilantro, chopped
• 1/2 cup plain Greek yogurt
• Juice of 1 lime

Instructions:

1. Preheat the oven to 425°F (220°C).
2. In a bowl, toss the diced sweet potatoes with olive oil, cumin, smoked paprika, salt, and pepper. Spread them on a baking sheet in a single layer.
3. Roast the sweet potatoes in the preheated oven for about 25 minutes, or until tender and slightly caramelized, stirring halfway through.
4. While the sweet potatoes are roasting, prepare the cilantro-lime crema by mixing the Greek yogurt, chopped cilantro, and lime juice in a small bowl. Season with salt to taste.
5. In a saucepan over medium heat, warm the black beans until heated through. Season with salt and pepper as desired.
6. Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until pliable.
7. To assemble the tacos, layer the roasted sweet potatoes and black beans on each tortilla. Top with sliced avocado and drizzle with cilantro-lime crema.
8. Serve immediately and enjoy!