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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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.