• 1 sweet potato, cubed
  • 1 tablespoon + 1 teaspoon olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 red onion, chopped
  • 2 bell peppers (red, orange or yellow peppers), chopped
  • 1 can of black beans, rinsed and drained
  • Handful of cherry tomatoes, halved
  • 2 scallions, thinly sliced
  • Handful of cilantro
  • 10 corn tortillas
  • Salt to taste

Avocado smash

  • 2 avocados, mashed
  • 1 jalapeño, finely chopped (seeds + ribs removed)
  • Handful of cilantro, chopped
  • Juice of 1 lime

Preheat oven to 375° F.  Toss sweet potato cubes with a drizzle of olive oil and half of the chili powder and cumin, and a pinch of salt. Roast in the oven for 25 – 30 minutes until the sweet potato are cooked through and golden.

Meanwhile, heat a tablespoon of oil in a medium pan and add onion, peppers, and a pinch of salt; cook 5 – 8 minutes until cooked through. Add the beans and remaining spices and cook until warmed through. Stir in the cooked sweet potatoes.

Warm the corn tortillas by placing them in a dry skillet for 10 seconds on each side over medium high heat.

Assemble tacos by putting a generous spoonful of avocado smash on each tortilla and topping with the sweet potato and bean mixture. Top with scallions, tomatoes, additional cilantro, a lime squeeze and hot sauce, if desired.

Avocado smash

Mash the avocados in a bowl and stir in the jalapeño, cilantro and lime juice.