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1.
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Wash sweet potatoes and chop off the ends, then chop them into roughly 1/2 cubes.
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2.
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Line a rimmed baking sheet with parchment paper and preheat the oven to 415 degrees F. 3.
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Add chopped sweet potatoes into a large bowl.
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Pour in olive oil, cumin, chili powder, and 1 teaspoon of salt.
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Use a spoon to mix the potatoes around until they are mostly coated with oil.
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Empty them onto the baking sheet and place in the oven.
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Bake for 30 minutes, removing once to stir the potatoes around at the 15-minute mark.
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4.
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While the sweet potatoes are baking, combine black beans, corn, 1 teaspoon of salt, chipotle powder and garlic powder in a saucepan and heat over medium-low.
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5.
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Prep the onion and avocado according to instructions above, then set aside.
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These will be toppings for the tacos.
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6.
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The sweet potatoes are done when they are fork-tender.
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Remove them from the oven, set the pan on a rack and decrease the oven temperature to the lowest your oven allows.
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Let the potatoes cool for a few minutes.
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7.
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Toss a couple of tortillas into the oven, directly on the rack works just fine.
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Allow them to warm for 3-5 minutes, then remove them from the voen using tongs.
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Place the tortillas on a plate and load them up with the ingredients: beans and corn mixture, sweet potatoes, onion and avocado.
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A spritz of lime adds the finishing touch to the flavors of these tacos.
