I love this dish for its simplicity and healthy approach to the classic taco. This year, I’m exploring nutrient dense dishes that are full of flavor and lift my mood. And I’m also exploring surprising texture flavor combinations and twists on familiar favorites.
INGREDIENTS:
- 4 medium organic sweet potatoes, peeled and cut into 1/2 to 3/4″ cubes
- Avocado oil
- 1 heaped teaspoon kosher salt
- 1 heaped teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 to 3 teaspoons chili powder, to taste
- Chipotle powder to taste
- 1/2 teaspoon sweet smoked paprika
- 12 small (6-inch) or 6 medium (8 to 9-inch) organic flour, corn or almond flour tortillas
- 1 15-ounce can organic black beans
- 1 lime, in wedges
- Sliced organic avocado, pickled red onion, jalapenos, chopped fresh cilantro
- Pomegranate arils
DIRECTIONS
Heat oven to 400 degrees F. Toss sweet potatoes with 2 tablespoons of avocado oil, then add salt, cumin, garlic powder, onion powder, chili powder, chipotle powder, and paprika and toss to evenly coat. Line a large baking sheet with parchment paper (for easy cleanup) and spread the potatoes in a single layer.
Roast potatoes for 40 to 45 minutes, tossing once or twice for even color.
If you have a gas stove, run the tortillas over an open flame to give them a little char and complexity. Otherwise, wrap the stack of them in foil and let them warm in the oven while the potatoes roast for 5 minutes.
Place some black beans on each tortilla. Add a hefty spoonful or two of roasted sweet potatoes. Squeeze a little lime juice over the potatoes and black beans for bright citrus goodness. Then finish with toppings of your choice – sliced avocado, pickled red onions, and cilantro. Finally garnish with pomegranate seeds for sweet, antioxidant goodness that brings the sweet and smoky flavors forward. Repeat with the remaining ingredients.
Once assembled, the tacos stay warm for about 15 minutes if nested in a casserole dish. Enjoy!
