Sweet Potato & Black Bean Tacos

Method

1. 1

   Prep the toppings

   Cut the sweet potato into 2 cm cubes, drain and rinse the black bean, slice the avocado, and cut the lime into wedges.
2. 2

   Roast the sweet potato

   Toss the sweet potato with olive oil, cumin, 1/2 tsp salt, and a few grinds of black pepper. Spread on a baking sheet and roast at 220°C, turning once.

   22 min

   Tip: Leave space between pieces so they roast rather than steam.

3. 3

   Warm the beans

   Warm the black bean in a large bowl in the microwave, stirring once; alternatively warm them in a small saucepan over medium-low heat.

   5 min
4. 4

   Warm the tortillas

   Warm the corn tortilla in a dry skillet over medium heat, turning once, until flexible and lightly toasted in spots.

   5 min
5. 5

   Build and serve

   Fill the corn tortilla with sweet potato and black bean, then add avocado and pico de gallo. Taste and adjust with salt and black pepper, and serve with lime.

   3 min