Roasted sweet potato and seasoned black beans in corn tortillas with avocado crema and fresh cilantro.
Preheat oven to 400F (200C).
Peel and dice sweet potatoes into 1/2-inch cubes.
Toss sweet potato cubes with olive oil, cumin, paprika, salt, and pepper. Roast for 20-25 minutes.
Heat black beans in a small saucepan with a pinch of cumin.
Warm corn tortillas in a dry skillet for about 30 seconds each side.
Fill tortillas with roasted sweet potato and black beans.
Top with diced avocado, fresh cilantro, and a squeeze of lime.
Serve immediately.
Nutritional data: CIQUAL (ANSES, France) cross-referenced with USDA FoodData Central.