Ingredients

The following ingredients have 4 Servings
  • 2 medium sweet potatoes
  • 2 tablespoons extra virgin olive oil (divided)
  • 2 ½ teaspoons ground chili powder (divided)
  • 1 ½ teaspoons ground cumin (divided)
  • 3/4 teaspoon kosher salt
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • 2 medium zucchini (ends trimmed and cut into ½-inch dice (leave the skin on))
  • 1 (14-ounce) can reduced sodium black beans (rinsed and drained)
  • ½ cup prepared salsa (plus additional for serving)
  • 8 small (6-inch) or 4 medium (8 to 9-inch) corn or flour tortillas
  • 3 ounces crumbled feta (queso fresco, or shredded cheddar)
  • Sliced avocado
  • Chopped fresh cilantro
  • Plain non-fat Greek yogurt

Instruction

  • Preheat the oven to 400 degrees F. For easy cleanup, line a large rimmed baking sheet with parchment paper or a silicone baking mat.
  • Place the potatoes in a large bowl. Drizzle with 1 tablespoon oil. Add 1 ½ teaspoons chili powder, ½ teaspoon cumin, ½ teaspoon kosher salt, garlic powder, and onion powder. Toss to combine, ensuring the sweet potatoes are evenly coated with the oil and spices.
  • Spread the potatoes into an even layer on the prepared baking sheet.
  • Bake the sweet potatoes for 25 to 30 minutes, until nicely browned, turning them twice throughout to ensure they cook evenly. Set aside.
  • Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the remaining 1 teaspoon chili powder and 1 teaspoon cumin. Stir constantly for 30 seconds, until the spices are very fragrant.
  • Stir in the zucchini. Let cook until tender but still al dente, about 4 to 5 minutes, stirring periodically.
  • Stir in the black beans, salsa, and remaining 1/4 teaspoon kosher salt.
  • With the back of a spoon, stir and mash the beans together with the zucchini. Continue cooking until the beans are thick and fragrant, about 5 to 10 minutes. Don’t let the beans dry out—if they start to look dry, add in some water as needed. Taste and adjust seasoning as desired.
  • Warm the tortillas: If you have a gas stove, run the tortillas over an open flame to lightly char. Otherwise, wrap a stack of them in foil and let them warm in the oven while the potatoes roast for 5 minutes. (If you char them, you can also wrap them in foil afterward and pop them in the oven to keep them warm).
  • To serve, smear a big spoonful of the bean mixture over each tortilla. Pile on a scoop of the sweet potato, cheese, additional salsa, and any other toppings of choice. Enjoy!