Step 1: Preheat Oven

Preheat your oven to 400°F (200°C).

Step 2: Prepare Sweet Potatoes

Peel the sweet potatoes and dice them into 1/2-inch cubes. Try to make the cubes as uniform in size as possible so they cook evenly.

Step 3: Season Sweet Potatoes

In a large bowl, toss the diced sweet potatoes with the olive oil, cumin, chili powder, salt, and pepper until they’re evenly coated with the spices.

Step 4: Roast Sweet Potatoes

Spread the seasoned sweet potatoes out in a single layer on a baking sheet.

Roast them in the preheated oven for about 25-30 minutes, or until they’re tender and slightly crispy, flipping them halfway through the cooking time.

Step 5: Warm Tortillas

While the sweet potatoes are roasting, warm the corn tortillas. You can do this in a dry skillet or griddle over medium heat for about 30 seconds per side, or you can wrap them in a damp paper towel and microwave them for about 30 seconds. Warm tortillas are more pliable and less likely to break.

Step 6: Assemble Tacos

Once the sweet potatoes are cooked, remove them from the oven.

To assemble the tacos, place a spoonful of roasted sweet potatoes and a spoonful of black beans on each warmed corn tortilla.

Step 7: Add Toppings

Top the tacos with avocado slices and fresh cilantro.

Step 8: Serve

Serve the tacos immediately, with lime wedges on the side for squeezing