Name: Sweet Potato and Black Bean Tacos
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 2 medium sweet potatoes (about 1 1/2 pounds), peeled and cut into 1/2-inch cubes; 2 tablespoons olive oil; 2 teaspoons chili powder; 1 teaspoon smoked paprika; 1 teaspoon kosher salt, divided; 1 (15-ounce) can black beans, drained and rinsed; 1/2 teaspoon ground cumin; 12 small corn tortillas; 1/2 cup dairy-free plain yogurt or vegan mayo; Juice of 1 lime, plus wedges for serving; 1 avocado, sliced; 1 cup shredded red cabbage; 1/4 cup chopped fresh cilantro

Instructions

Heat the oven to 425°F. Toss the sweet potatoes with the olive oil, chili powder, paprika, and 3/4 teaspoon salt on a rimmed baking sheet.
Roast 22 to 25 minutes, stirring once, until tender and browned at the edges.
Meanwhile, warm the black beans in a small saucepan with the cumin, remaining 1/4 teaspoon salt, and 2 tablespoons water. Lightly mash about a third of the beans.
Stir together the yogurt and lime juice to make the crema.
Warm the tortillas in a dry skillet or directly over a gas flame for about 30 seconds per side.
Fill each tortilla with beans, sweet potatoes, cabbage, and avocado. Drizzle with lime crema, top with cilantro, and serve with lime wedges.

Sweet Potato and Black Bean Tacos

Good to know before you start