Ingredients:

  • 2 medium sweet potatoes, 1/2-inch cubes (approx. 1.5 lbs / 680g)
  • 1 can (15 oz / 425g) black beans, drained and rinsed
  • 2 tbsp (30ml) olive oil
  • 1 tsp (5g) smoked paprika
  • 1 tsp (5g) ground cumin
  • 1/2 tsp (3g) garlic powder
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 8 small corn tortillas (approx. 6-inch diameter)
  • 1 cup (115g) shredded Monterey Jack or Cheddar cheese
  • 2 tbsp (30ml) avocado oil
  • 1 large avocado, pitted (approx. 7 oz / 200g)
  • 1/4 cup (60ml) Greek yogurt
  • 1 tbsp (15ml) lime juice
  • 1 clove garlic, minced
  • 2 tbsp (30ml) fresh cilantro, chopped
  • salt to taste

Instructions:

  1. Preheat oven to 400°F (200°C). Toss cubed sweet potatoes with olive oil, paprika, cumin, garlic powder, salt, and pepper on a parchment-lined baking sheet. Roast for 20–25 minutes until edges are mahogany-colored and centers are tender.
  2. In a mixing bowl, combine the roasted sweet potatoes and the rinsed black beans, gently folding them together.
  3. Place a tortilla on a clean surface. Sprinkle a handful of cheese on one half, top with 2 tablespoons of the potato-bean mixture, and fold.
  4. Brush the exterior of each taco with avocado oil. Choose your method: Bake on a baking sheet for 8–10 minutes until golden and rigid, air fry at 375°F (190°C) for 5–7 minutes flipping halfway through, or sear on the stovetop for 4 minutes until blistered.
  5. Combine avocado, yogurt, lime juice, garlic, and cilantro in a blender. Pulse until velvety, adding water a teaspoon at a time if needed for consistency.