Sweet potato and black bean tacos

Ingredients

• 2 medium sweet potatoes, peeled and cut into 1/2-inch cubes
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 (15 oz) can black beans, drained and rinsed
• 1 avocado
• 2 limes
• 1/4 red onion, finely chopped
• 8 corn tortillas
• 1/2 cup chopped fresh cilantro
• Salt

Steps

1. Heat the oven to 425 °F.
2. Toss the sweet potatoes with the oil, cumin, chili powder and 1/2 tsp salt on a sheet pan. Roast for 20 to 25 minutes, turning once, until tender and browned.
3. Warm the beans in a small pan with a splash of water and a pinch of salt.
4. Mash the avocado with the juice of 1 lime, the onion and a pinch of salt.
5. Warm the tortillas in a dry skillet for 30 seconds per side.
6. Fill the tortillas with sweet potatoes, beans and mashed avocado. Top with cilantro and serve with lime wedges.