Sweet Potato and Black Bean Tacos

Name: Sweet Potato and Black Bean Tacos
Prep time: 45 min
Yield: 2
Ingredients: 1 Sweet Potato; 1 Onion; 1 Avocado; 1 Lemon; 1 Cilantro; 1 Garlic; 1 Legumes; 1 Cumin; 1 Honey; 1 Sour Cream; 1 Flatbread (Lavash, Sangak, Barbari); 1 tbsp Olive Oil; 1 tbsp Salt; 1 tbsp Black Pepper

Source: HelloFresh

Not many tacos can boast that they’re rich in vitamin A. Ours, however, are full of it, thanks to tender roasted cubes of sweet potato. They’re joined by black beans and a zesty avocado crema to make for some of the most delectable veggie goodness you’ll find inside the fold of a tortilla.

Prep 45 min
Serves 2
Easy
874 kcal

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Ingredients

Sweet PotatoSweet Potatoes1
OnionYellow Onion1
AvocadoAvocado1
LemonLime1
CilantroCilantro1
GarlicGarlic1
LegumesBlack Beans1
HoneyHoney1
Sour CreamSour Cream1
Flatbread (Lavash, Sangak, Barbari)Flour Tortilla1

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CuminCumin1
Olive OilOlive Oil1 tbsp
SaltSalt1 tbsp
Black PepperPepper1 tbsp

Method

Wash and dry all produce. Preheat oven to 400 degrees. Cut sweet potato into ½-inch cubes. Toss diced sweet potato on a baking sheet with 1 TBSP olive oil and a pinch of salt and pepper. Roast until tender and lightly browned, 15-20 minutes.
Meanwhile, halve, peel, and dice onion. Pick cilantro leaves off stems. Mince or grate garlic. Drain and rinse half a can of black beans (we sent more). Zest and halve lime.
Heat 1 TBSP olive oil in large pan over medium heat. Add onion and cook until softened, 5-6 minutes, tossing occasionally. Season with salt and pepper. Add garlic and black beans and toss until fragrant and warmed through, 3-4 minutes.
Wrap tortillas in aluminum foil and warm in oven, 5 minutes. Meanwhile, toss roasted sweet potatoes, honey, cumin, and juice of ½ a lime into pan and cook until liquid is mostly evaporated, 2-3 minutes. Season with salt and pepper.
Halve and pit avocado. Scoop out flesh from peel with a spoon. Cut one half into thin slices. Mash together other avocado half, sour cream, juice of ½ a lime, and lime zest with a fork in a small bowl. Season with salt and pepper.
Spread avocado crema onto tortillas, then top each with sweet potato filling, avocado slices, and cilantro leaves.

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