Directions 8 steps | 50 Minutes
Preheat the oven to 400°F. Line a baking sheet with parchment paper or aluminum foil. Measure and prep all ingredients.
In a large bowl, combine the potatoes with olive oil, chili powder, smoked paprika, garlic powder, oregano, salt and pepper. Toss to evenly coat.
Spread the potatoes in a single layer on the prepared baking sheet and bake for 30-40 minutes, rotating the pan halfway through, until the sweet potatoes are tender and a fork or knife inserted in the center easily slides through.
While the potato is baking, make the black bean salsa. In a mixing bowl, combine the black beans, corn, tomato, red onion and cilantro.
In a small bowl, whisk together the lime juice, olive oil, red wine vinegar, salt and pepper.
Pour the dressing over the black bean mixture and toss to coat.
When the potatoes are done, assemble the tacos. On a tortilla, add the sweet potatoes. Layer it with the black bean salsa, then the avocado slices.
Top with the pickled jalapeños and the crumbled queso fresco. Enjoy!
- For a gluten free meal, make sure to procure gluten free tortillas.