Sweet Potato and Black Bean Tacos

Instructions

1. Step 1

   Heat the oven to 220°C.

   Cookware: baking sheet

2. Step 2

   Combine the sweet potato, onion, olive oil, cumin, chili powder, smoked paprika, and salt. Spread the mixture in a single layer on the baking sheet.

   Ingredients used: 5.0 gr Chili Powder, 4.0 gr Ground Cumin, 30.0 ml Olive Oil, 4.0 gr Salt, 2.0 gr Smoked Paprika, 600.0 gr Sweet Potato, 150.0 gr Yellow Onion

   Cookware: baking sheet, mixing bowl, spatula

3. Step 3

   Roast until the sweet potato is browned and tender, turning the mixture once halfway through.

   Timer: 25 min (fixed)

   Cookware: baking sheet, spatula

4. Step 4

   Combine the black beans, water, and remaining ⅜ tsp (2 gr) salt in the skillet. Cook over medium heat, stirring occasionally, until hot and the water has mostly evaporated.

   Timer: 5 min (fixed)

   Ingredients used: 400.0 gr Black Bean, 2.0 gr Salt, 30.0 ml Water

   Cookware: skillet, spatula

5. Step 5

   Juice 1 lime into the sour cream and stir until smooth.

   Ingredients used: 1.0 piece Lime, 120.0 ml Sour Cream

   Cookware: small bowl

6. Step 6

   Arrange the cabbage, avocado, cilantro, and cotija cheese for serving. Cut the remaining 1 lime into wedges.

   Ingredients used: 2.0 piece Avocado, 80.0 gr Cotija Cheese, 15.0 gr Fresh Cilantro, 1.0 piece Lime, 150.0 gr Red Cabbage

   Cookware: Chef Knife, cutting board

7. Step 7

   Warm the tortillas in a dry skillet over medium heat, turning once, until soft and pliable.

   Timer: 3 min (fixed)

   Ingredients used: 8.0 piece Corn Tortilla

   Cookware: skillet

8. Step 8

   Fill each tortilla with roasted sweet potato and onion, black beans, cabbage, avocado, cilantro, and cotija cheese. Spoon over the lime crema and serve with lime wedges.