# What You'll Need:
→ Main Components
01 - 2 medium sweet potatoes, peeled and cubed
02 - 1 can (about 15 ounces) black beans, drained and rinsed
→ Seasonings
03 - 2 tablespoons olive oil
04 - 1 tablespoon chili powder
05 - 1 teaspoon ground cumin
06 - Salt, to taste
07 - Freshly ground black pepper, to taste
→ For Assembly
08 - Corn tortillas
→ Toppings
09 - Sliced avocado
10 - Salsa
11 - Fresh cilantro
# Directions:
01 - Set the oven to 425°F (218°C) to ensure even roasting of vegetables.
02 - In a large bowl, toss cubed sweet potatoes with olive oil, chili powder, ground cumin, salt, and pepper until evenly coated.
03 - Spread seasoned sweet potatoes in a single layer on a sheet pan and roast for 20 minutes until starting to become tender and browned.
04 - Scatter drained black beans over the roasted sweet potatoes, gently stir, and return to the oven for an additional 10 minutes until sweet potatoes are fully tender and beans are heated through.
05 - Wrap corn tortillas in foil and place in the oven during the last 5 minutes of roasting, or warm in a dry skillet until pliable.
06 - Fill warm tortillas with roasted sweet potato and black bean mixture, then top with sliced avocado, salsa, and fresh cilantro as desired.
