A delightful twist on classic enchiladas, these tacos are packed with flavor and texture.
Preheat your oven to 400°F (200°C).
Preheating ensures even cooking for the sweet potatoes.
Peel and dice the sweet potatoes into small cubes.
Cutting the sweet potatoes into uniform pieces helps them cook evenly.
Spread the sweet potato cubes on a baking sheet, drizzle with olive oil, and roast for 25 minutes or until tender.
Toss the sweet potatoes halfway through roasting for even browning.
In a skillet, sauté the diced onion and minced garlic until fragrant.
Cook over medium heat to avoid burning the garlic.
Add the black beans, corn, cumin, and chili powder to the skillet. Stir and cook until heated through.
Adjust the seasoning to your taste preference.
Prepare the avocado lime sauce by blending the avocado, lime juice, and salt until smooth.
Add a splash of water if the sauce is too thick.
Warm the corn tortillas in a dry skillet or microwave.
Warming the tortillas makes them more pliable and less likely to tear.
Assemble the tacos by filling each tortilla with roasted sweet potatoes, the bean mixture, and a drizzle of avocado lime sauce.
Serve immediately for the best texture and flavor.
Continue in our app for the best experience
