Ingredients:

• 1 large sweet potato (peeled and diced)

• 1 cup cooked black beans (rinsed and drained)

• 1 tablespoon olive oil

• 1/2 teaspoon cumin powder

• 1/2 teaspoon chili powder

• Salt and black pepper to taste

• 6 small tortillas

• 1/2 cup lettuce or cabbage (shredded)

• 1/4 cup salsa or yogurt sauce

• Fresh coriander or cilantro (chopped)

Instructions:

1. Heat olive oil in a pan over medium heat. Add diced sweet potato, cumin, chili powder, salt, and pepper. Cook for 8–10 minutes until tender.

2. Add black beans to the pan and cook for 2–3 minutes until heated through.

3. Warm the tortillas in a dry pan.

4. Fill each tortilla with the sweet potato and bean mixture.

5. Top with shredded lettuce, salsa or yogurt sauce, and fresh coriander.

6. Serve immediately.

Tips:

• Roast sweet potatoes in the oven for a crispier texture.

• Add avocado slices or lime juice for extra flavor.

• Cut sweet potatoes into small, even cubes so they cook faster and evenly.

• Roast with a little paprika or garlic powder for extra flavor.

• Warm tortillas just before serving to keep them soft and flexible.

• Mash a few black beans slightly to help the filling hold together.

• Add a squeeze of fresh lime juice to brighten the taste.

• Use a fresh topping like diced tomatoes or onions for crunch.

• Serve with a light yogurt or avocado sauce for creaminess.

• Assemble tacos right before eating to prevent sogginess.