Preheat the oven to 400 F. Wash, dry, and chop the sweet potatoes into cubes.
1 sweet potato
In a medium bowl, coat the sweet potato cubes with olive oil and spices, minced garlic, and season with salt and black pepper to taste.
2 teaspoon olive oil, salt and black pepper, ½ teaspoon ground cumin, ½ teaspoon chili powder, 2 teaspoon smoked paprika, 1 teaspoon fresh garlic
On a lined baking sheet with parchment paper, place the chopped sweet potatoes with even spacing and bake in the oven for about 20 minutes.
In a large bowl, add the roasted sweet potatoes and combine them with drained, rinsed black beans.
¾ cup black beans
Toss them and bake again for another 10 minutes until the potatoes are fork-tender.
4-5 taco tortillas of choice
In a hot skillet, heat the tortillas by applying olive oil and flipping it to heat from both sides.
Add the hot filling to the warm tortillas and top it with red onion, cilantro, avocado cream or vegan cheese sauce.
2 tablespoon red onion, avocado crema, your favorite seeds, cilantro
