Ingredients

  • 1 3/4 lb. sweet potatoes, scrubbed and cut into 1/2″ chunks
  • 1 tbsp. olive oil
  • 1 tsp. chili powder
  • 1 can (15 oz.) no-salt-added black beans, rinsed and drained
  • 1/2 c. salsa verde
  • 1 avocado, thinly sliced
  • 8 corn tortillas
  • 1/4 c. crumbled cotija or feta cheese
  • Cilantro, for garnish

Directions

  1. Toss sweet potatoes with olive oil, chili powder and 1⁄2 teaspoon salt. Arrange on a large rimmed baking sheet; roast 30 minutes in 450°F oven.
  2.  In a saucepan, combine black beans with salsa verde; cook on medium heat until warm, stirring
  3. Serve sweet potatoes and beans with avocado, corn tortillas, cotija or feta cheese and cilantro. (Omit cheese for vegan option)

 

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