Spicy Black Bean And Sweet Potato Taco

1. ROAST THE SWEET POTATOES

   1. Preheat oven to 400°F (200°C).

   2. Toss sweet potatoes with olive oil, cumin, paprika, chili powder, salt and pepper.

   3. Roast for 20-25 minutes until tender.

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1. PREPARE THE BLACK BEAN MIXTURE

   1. In a skillet, heat black beans and corn over medium heat for 3-4 minutes.

   2. Season with a pinch of salt and cumin.

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1. MAKE THE AVOCADO-LIME SAUCE

   Blend avocado, cilantro, lime juice, garlic, water and salt until smooth.

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1. ASSEMBLE THE TACOS

   1. Warm tortillas briefly in a dry skillet.

   2. Fill each with roasted sweet potatoes, black bean mixture and avocado sauce.

   3. Store components separately if prepping ahead.

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1. STORAGE & REHEATING

   • Fridge: Stores for 3 days (sauce may brown slightly—press plastic wrap on surface).

   • Reheat: Microwave sweet potatoes and beans for 1-2 minutes before assembling.

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TIPS:

1. • For crispier sweet potatoes, roast at 425°F (220°C) for 20 minutes.

   • To prevent browning, store avocado sauce with a lime wedge on top.

   • For extra protein, add crumbled tofu or vegan cheese.

   • If corn tortillas dry out, wrap in a damp towel before reheating.

   • For a smoky flavor, add chipotle powder to the sweet potatoes.

   • For a grain-free option, serve in lettuce wraps instead of tortillas.

   • Quick swap: Use canned diced tomatoes for a juicier filling.

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