Corn tortillas: 2 (6-inch), Black beans (cooked): 100g (1/2 cup), Sweet potato: 100g (1 small, cubed), Avocado: 50g (1/4 medium, sliced), Curtido (fermented cabbage slaw): 75g (1/3 cup), Red onion: 30g (1/4 cup, diced), Bell pepper: 50g (1/2 cup, diced), Garlic: 3g (1 clove, minced), Cumin: 2g (1 tsp), Chili powder: 2g (1 tsp), Lime juice: 10ml (2 tsp), Cilantro: 10g (2 tbsp, chopped), Olive oil: 5ml (1 tsp), Greek yogurt (low-fat): 30g (2 tbsp), Black pepper: to taste
1. Roast sweet potato: Toss 100g cubed sweet potato with 5ml olive oil, 1g cumin, 1g chili powder, and black pepper. Roast at 200°C (400°F) for 20 minutes until tender. 2. Prepare beans: In a pan, sauté 30g diced red onion, 50g diced bell pepper, and 3g minced garlic for 3 minutes. Add 100g black beans, remaining 1g cumin, 1g chili powder, and 5ml lime juice. Cook for 2 minutes. 3. Warm tortillas: Heat 2 corn tortillas in a dry pan or directly over flame until pliable. 4. Assemble tacos: Fill tortillas with black bean mixture, roasted sweet potato, and 50g sliced avocado. 5. Serve: Top with 75g curtido, 10g chopped cilantro, and 30g Greek yogurt.
