Ingredients
- 2 medium sweet potatoes (about 1 lb), cut into ½-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- 1 can (15 oz) black beans, drained and rinsed
- 8 small tortillas
- 1 avocado, sliced
- ½ cup plain yogurt or a dairy-free alternative
- 1 lime, cut into wedges
Make it together
- Heat the oven to 425°F / 220°C. Toss sweet potato cubes with oil, cumin, paprika and salt on a lined baking tray. Spread in one layer.
- Roast for 25–30 minutes, turning halfway, until tender and lightly browned.
- Warm the black beans in a small saucepan with 2 tablespoons water for about 5 minutes. Stir them into the cooked sweet potatoes.
- Warm tortillas according to their package directions. Fill with the mixture and offer avocado, yogurt and lime at the table.
A useful swap
Use corn tortillas and check labels for a gluten-free option. Leave yogurt out or use an appropriate dairy-free alternative.
A child’s part
Children can arrange toppings and count tortillas while an adult handles knives and the oven.
Allergen note: Yogurt contains milk. Flour tortillas contain wheat; toppings and alternatives may introduce other allergens.
A prayer for the table
God of every household, bless our table and help us remember those without enough to eat. Amen.
Refrigerate perishable leftovers within two hours (one hour above 90°F / 32°C). Use refrigerated leftovers within three to four days. FoodSafety.gov guidance ↗