Sweet Potato Black Bean Tacos with Avocado Crema

Ingredients

• 400 gSweet potato
• 240 gBlack bean
• 6 pcsTortilla
• 1 pcsAvocado
• 120 gYogurt
• 120 gRed cabbage
• 1 pcsOnion
• 1 cloveGarlic
• 10 gCoriander
• 2 tbspLime juice
• 1.33 tbspOlive oil
• 1 tspPaprika powder
• 1 tspCumin
• 0.5 tspChili powder
• 0.75 tspSalt
• 0.25 tspPepper

Instructions

1. 1

   Roast sweet potatoes

   • Preheat the oven to 220°C conventional
   • Peel and cube the sweet potatoes
   • Toss with oil and spices
   • Spread on a tray and roast until golden
   • Flip once halfway through
2. 2

   Sauté the beans

   • Finely dice the onion
   • Finely chop the garlic
   • Heat oil in a pan
   • Cook onion until translucent
   • Toast garlic briefly
   • Add beans and heat through
   • Season with lime juice
3. 3

   Blend avocado crema

   • Halve the avocado and scoop out the flesh
   • Blend yogurt and avocado until smooth
   • Stir in lime juice
   • Season with salt and pepper
4. 4

   Assemble the tacos

   • Warm tortillas in a dry pan
   • Thinly slice the cabbage
   • Fill tortillas with beans and sweet potatoes
   • Top with cabbage and cilantro
   • Drizzle with avocado crema