Measurements

• 2 medium sweet potatoes
• 1 can
• 8 taco shells
• 1 small red onion
• 2 cloves garlic
• 1 tsp cumin
• 1 tsp chili powder
• 1 lime
• 1/4 cup cilantro, chopped
• 1 avocado
• Salt to taste
• Pepper to taste
• 2 tbsp olive oil

Preparation Method

• Preheat oven to 400°F (200°C).
• Toss sweet potatoes with 1 tbsp olive oil, cumin, chili powder, salt, and pepper.
• Spread sweet potatoes on a baking sheet and roast for 25 minutes, until tender.
• In a skillet, heat 1 tbsp olive oil over medium heat.
• Add red onion and garlic, sauté until onion is translucent.
• Stir in black beans, cook for 5 minutes.
• Add roasted sweet potatoes to the skillet, mix well.
• Squeeze lime juice over the mixture, stir to combine.
• Warm taco shells according to package instructions.
• Fill each taco shell with sweet potato and black bean mixture.
• Top with avocado slices and cilantro.
• Serve immediately.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.