# Components:
→ Vegetables
01 - 2 medium sweet potatoes, peeled and cut into 1.27 cm cubes
02 - 1 small red onion, sliced
03 - 1 red bell pepper, sliced
04 - 2 tablespoons olive oil
→ Spices
05 - 1 teaspoon ground cumin
06 - 1 teaspoon smoked paprika
07 - 0.5 teaspoon chili powder
08 - 0.5 teaspoon garlic powder
09 - 0.5 teaspoon salt
10 - 0.25 teaspoon black pepper
→ Beans
11 - 1 (15 oz) can black beans, drained and rinsed
→ Tacos & Toppings
12 - 8 small corn or flour tortillas
13 - 0.5 cup crumbled feta or cotija cheese (optional)
14 - 0.5 cup shredded red cabbage
15 - 1 ripe avocado, sliced
16 - 0.25 cup fresh cilantro, chopped
17 - 1 lime, cut into wedges
18 - 0.25 cup sour cream or plain Greek yogurt (optional)
# Method:
01 - Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
02 - In a large bowl, toss sweet potatoes, red onion, and red bell pepper with olive oil, ground cumin, smoked paprika, chili powder, garlic powder, salt, and black pepper until evenly coated.
03 - Spread seasoned vegetables in a single layer on the prepared baking sheet. Roast for 20–25 minutes, stirring halfway through, until sweet potatoes are tender and lightly browned.
04 - Meanwhile, heat drained and rinsed black beans in a small saucepan over medium heat until warm.
05 - Warm tortillas in a dry skillet or microwave until pliable.
06 - Fill each warmed tortilla with roasted vegetables, warmed black beans, and your choice of toppings: crumbled cheese, shredded red cabbage, sliced avocado, chopped cilantro, a squeeze of lime juice, and a dollop of sour cream or Greek yogurt.
07 - Serve immediately.
