Print: Sweet Potato and Black Bean Tacos with Avocado-Lime Crema

Ingredients

2 medium sweet potatoes (peeled, 1/2-inch dice)

2 tbsp extra virgin olive oil

1 tsp ground cumin

1 tsp smoked paprika

1/2 tsp chili powder

sea salt and black pepper

1 can black beans (15 oz) (drained and rinsed)

1 cup frozen corn (thawed)

1 ripe avocado

1/2 cup plain Greek yogurt

2 tbsp fresh lime juice

1 small jalapeño (seeded (optional))

1/4 cup fresh cilantro (plus more to serve)

8 small corn tortillas

1/2 cup crumbled cotija or feta (to serve)

1 lime (in wedges, to serve)

Instructions

Preheat the oven to 425°F (220°C).
Roast the sweet potato: Toss diced sweet potato with olive oil, cumin, paprika, chili powder, 3/4 tsp salt, and several grinds of pepper. Spread on a sheet pan and roast 20 minutes.
Stir in the black beans and corn and roast another 8–10 minutes, until the sweet potato is tender and the corn just starts to char.
Crema: While that roasts, blend the avocado, yogurt, lime juice, jalapeño (if using), cilantro, and 1/4 tsp salt until smooth. Thin with a splash of water if needed.
Warm the tortillas: Char them directly over a gas flame for a few seconds per side, or wrap in foil and warm in the oven for 5 minutes.
Build: Pile the sweet potato mixture onto warm tortillas. Drizzle with the avocado crema, top with crumbled cheese and extra cilantro, and serve with a lime wedge.