Sweet Potato and Black Bean Tacos

Instructions

1. 1

   Preheat the oven to 400°F (200°C).

2. 2

   Peel and dice the sweet potatoes into small cubes. Dice the red onion.

3. 3

   In a large bowl, toss the sweet potatoes with 1 tablespoon of olive oil, cumin, paprika, salt, and pepper.

4. 4

   Spread the sweet potatoes on a baking sheet in a single layer and roast for 20 minutes, or until tender and slightly caramelized.

5. 5

   While the sweet potatoes roast, heat 1 tablespoon of olive oil in a skillet over medium heat.

6. 6

   Add the diced red onion and minced garlic to the skillet, cooking until softened, about 3-4 minutes.

7. 7

   Drain and rinse the black beans, then add them to the skillet. Cook for another 5 minutes, stirring occasionally. Season with salt and pepper to taste.

8. 8

   Warm the corn tortillas in a dry skillet or in the oven.

9. 9

   In a small bowl, mix together the sour cream, juice of half a lime, and a pinch of salt to create the lime crema.

10. 10

    Assemble the tacos by filling each tortilla with roasted sweet potatoes, the black bean mixture, slices of avocado, and a drizzle of lime crema.

11. 11

    Top with chopped fresh cilantro and a squeeze of lime juice. Serve immediately.