Ingredients:

  • 1 large Sweet Potato (approx. 450g), peeled and diced into ½-inch cubes
  • 2 Tbsp Olive Oil (for roasting potatoes)
  • 1 tsp Ground Cumin
  • ½ tsp Smoked Paprika (Spanish)
  • ½ tsp Salt and Black Pepper (for seasoning potatoes)
  • 1 Tbsp Olive Oil (for beans)
  • ½ medium Yellow Onion, finely diced
  • 3 cloves Garlic, minced
  • 1 (15-oz) can Black Beans, rinsed and drained
  • ¼ cup Vegetable Stock (low sodium)
  • 1 Tbsp Chipotle in Adobo Sauce, finely minced
  • ½ tsp Dried Oregano
  • 1 Tbsp Fresh Lime Juice (for bean filling)
  • 1 medium Ripe Avocado
  • ¼ cup Plain Greek Yogurt (or Sour Cream)
  • 2 Tbsp Fresh Lime Juice (for crema)
  • 1-2 Tbsp Water (to thin crema)
  • Pinch of Salt (for crema)
  • 8–10 small Corn Tortillas
  • ½ bunch Coriander (Cilantro), chopped, for garnish
  • 2 Tbsp Crumbled Cotija Cheese (optional)
  • Pickled Red Onions (for serving)

Instructions:

  1. Roast the Sweet Potatoes: Preheat the oven to 200°C (400°F). Toss the diced sweet potato cubes in a large bowl with 2 Tbsp olive oil, cumin, smoked paprika, salt, and pepper. Spread them in a single layer on a baking sheet and bake for 15–20 minutes, flipping halfway, until tender and slightly caramelized on the edges. Remove and set aside.
  2. Prepare the Avocado Lime Crema: In a blender or food processor, combine the avocado, Greek yogurt (or sour cream), lime juice (2 Tbsp), and a pinch of salt. Blend until completely smooth and creamy. Add water, 1 Tbsp at a time, until the sauce reaches a pourable but thick consistency. Taste and adjust seasoning (more lime or salt, if needed).
  3. Cook the Black Bean Filling: Heat 1 Tbsp of olive oil in a medium pan over medium heat. Add the diced onion and sauté for 4–5 minutes until soft. Add the minced garlic and cook for 1 minute until fragrant.
  4. Simmer the Beans: Stir in the rinsed black beans, vegetable stock, minced chipotle in adobo, and dried oregano. Bring the mixture to a low simmer. Cook for 5–7 minutes, stirring occasionally, until the liquid has slightly reduced and the beans are coated. Remove from heat and stir in the 1 Tbsp of fresh lime juice.
  5. Warm the Tortillas and Assemble: Warm the corn tortillas by placing them in a dry skillet over medium-high heat for about 30–45 seconds per side until pliable. Build the tacos by layering the warm tortilla first with a spoonful of the chipotle black bean filling, then top with 3–4 pieces of the roasted sweet potato. Drizzle generously with the Avocado Lime Crema, and finish with chopped coriander, crumbled cotija cheese (if using), and pickled red onions. Serve immediately.