Sweet Potato & Black Bean Tacos

Ingredients

For the Tacos:

2 medium sweet potatoes, peeled and diced

1 tbsp olive oil

1 tsp smoked paprika

1 tsp cumin

Salt and pepper to taste

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

8 small corn tortillas

For the Avocado Cream:

1 ripe avocado

Juice of 1 lime

2 tbsp vegan yogurt or coconut cream

Salt to taste

Toppings:

Shredded red cabbage

Fresh cilantro

Sliced jalapeños (optional)

Instructions

1. Preheat oven to 400°F (200°C). Toss sweet potatoes with olive oil, smoked paprika, cumin, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and slightly crisp.

2. In a small blender or food processor, combine avocado, lime juice, vegan yogurt, and salt. Blend until smooth.

3. Heat tortillas in a dry skillet until warm and pliable.

4. Assemble tacos by adding roasted sweet potatoes, black beans, shredded cabbage, and a drizzle of avocado cream. Garnish with cilantro and jalapeños if desired.

Nutrition (per taco, serves 4)

Calories: 240

Protein: 6g

Carbohydrates: 38g

Fiber: 9g

Fat: 8g