Measurements

• 2 medium Sweet Potatoes
• 1 can Black Beans
• 8 small Gluten
• 1 medium Red Onion
• 2 cloves Garlic
• 1 tsp Cumin
• 1 tsp Chili Powder
• 1 tsp Paprika
• 2 tbsp Olive Oil
• 1 Lime
• 1/4 cup fresh Cilantro, chopped
• 2 Avocados
• Salt to taste
• Pepper to taste

Preparation Method

• Preheat your oven to 400°F (200°C).
• In a large bowl, toss the diced sweet potatoes with 1 tablespoon of olive oil, cumin, chili powder, paprika, salt, and pepper.
• Spread the sweet potatoes on a baking sheet and roast for 25-30 minutes, or until tender and slightly crispy.
• While the sweet potatoes are roasting, heat the remaining olive oil in a pan over medium heat.
• Add the chopped red onion and minced garlic, and sauté until the onion is translucent.
• Add the black beans to the pan and cook for another 5 minutes, stirring occasionally.
• Season with salt and pepper to taste.
• Warm the gluten-free tortillas in a dry skillet or microwave.
• Assemble the tacos by placing a portion of roasted sweet potatoes and black beans onto each tortilla.
• Top with sliced avocados, chopped cilantro, and a squeeze of lime juice.
• Serve immediately and enjoy!

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