Spiced sweet potatoes and beans, creamy avocado topping, and fresh cilantro in corn tortillas for a Southwest meal.
# Components:
→ Roasted Sweet Potatoes
01 - 2 large sweet potatoes (about 1 lb), peeled and cut into 1-inch cubes
02 - 2 tablespoons olive oil
03 - 1 teaspoon chipotle chili powder
04 - 1/2 teaspoon ground cumin
05 - 1/2 teaspoon smoked paprika
06 - 1/4 teaspoon garlic powder
07 - Salt and black pepper, to taste
→ Black Beans
08 - 1 can (15 ounces) black beans, drained and rinsed
09 - 1 tablespoon olive oil
10 - 1/2 small onion, finely chopped
11 - 1 clove garlic, minced
12 - 1/2 teaspoon ground cumin
13 - 1/4 teaspoon chili powder
14 - Pinch of salt
→ Avocado Crema
15 - 1 ripe avocado, peeled and pitted
16 - 1/4 cup plain Greek yogurt or vegan yogurt
17 - 1 tablespoon fresh lime juice
18 - 1/4 teaspoon lime zest
19 - Salt and pepper, to taste
20 - 1–2 tablespoons warm water, as needed for consistency
→ Assembly
21 - 8 small corn tortillas
22 - 1/4 cup fresh cilantro leaves, chopped
23 - 1/4 cup diced red onion
24 - Lime wedges, for serving
# Method:
01 - Preheat oven to 425°F. Toss sweet potato cubes with olive oil, chipotle chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Spread in a single layer on a baking sheet. Roast for 20 to 25 minutes, tossing halfway, until tender and lightly charred.
02 - While potatoes roast, heat olive oil in a skillet over medium heat. Sauté chopped onion until translucent, about 3 minutes. Add minced garlic, cumin, chili powder, and salt; cook for 30 seconds. Stir in black beans and cook until heated through, gently mashing a few beans for creaminess, about 4 minutes. Remove from heat.
03 - In a small bowl, mash avocado. Stir in yogurt, lime juice, lime zest, salt, and pepper. Add warm water, 1 tablespoon at a time, until a smooth, pourable consistency is achieved.
04 - Wrap corn tortillas in a damp paper towel and microwave for 30 seconds, or heat in a dry skillet for 1 minute per side until pliable.
05 - Evenly distribute roasted sweet potatoes and black beans among the tortillas. Drizzle with avocado crema. Garnish with chopped cilantro and diced red onion. Serve with lime wedges on the side.
