Measurements

• 1) 2 medium sweet potatoes, peeled and diced
• 2) 1 can black beans, drained and rinsed
• 3) 1 small onion, finely chopped
• 4) 2 cloves garlic, minced
• 5) 1 tbsp vegetable oil
• 6) 1 tsp chili powder
• 7) 1/2 tsp cumin
• 8) 1/2 tsp paprika
• 9) 1/4 tsp cayenne pepper
• 10
• 11
• 12
• 13
• 14
• 15

Preparation Method

• Preheat your oven to 400°F (200°C).
• Toss the diced sweet potatoes with 1/2 tbsp of vegetable oil, salt, and pepper.
• Spread them on a baking sheet and roast for 25-30 minutes until tender.
• In a large skillet, heat the remaining 1/2 tbsp of vegetable oil over medium heat.
• Add the chopped onion and cook until translucent, about 5 minutes.
• Add the minced garlic, chili powder, cumin, paprika, and cayenne pepper to the skillet.
• Cook for another 2 minutes, stirring frequently.
• Add the black beans to the skillet and cook for 5 minutes, stirring occasionally.
• Once the sweet potatoes are done roasting, add them to the skillet and mix well.
• Cook for another 2-3 minutes.
• Remove the skillet from heat and stir in the chopped cilantro and lime juice.
• Warm the gluten-free tortillas in a dry skillet or microwave.
• Fill each tortilla with the sweet potato and black bean mixture.
• Add optional toppings like vegan cheddar cheese and vegan sour cream if desired.
• Roll up the tortillas and serve warm.

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