Sweet Potato and Black Bean Tacos with Avocado Creme

I am a firm believer that anything served in/on a corn tortilla is a slice of heaven. Who's with me?!


What You'll Need:

1 medium sized sweet potato, cubed
2 Tbsp olive oil
1/2 tsp sea salt

1 1/2 tsp chili powder
1/2 tsp cayenne
1 tsp cumin
1 15oz can black beans, drained and rinsed

2/3 c cilantro
2 cloves garlic
3/4 c plain Greek yogurt
1 avocado
1/4 tsp sea salt
1/8 tsp ground pepper
Juice of 1/2 lime

corn tortillas
fresh cilantro, to top


Preheat oven to 375*

Arrange sweet potato in roasting pan, drizzled with olive oil and salt, roast for 12-15 minutes, or until tender.

Meanwhile, toss black beans with spices in a large, unheated skillet.

Then, combine all ingredients for the avocado creme in a small food processor. Puree until smooth, set aside. 

When sweet potatoes are tender, toss with seasoned beans.

If you are able, char corn tortillas using a gas range over high heat, a few seconds on each side.

Fill warm tortillas with avocado creme, and fillings. Top with fresh cilantro.


Makes 6 tacos. 
Recipe modified from The High Protein Vegetarian Cookbook, by Katie Parker