Roasted Sweet Potato Lettuce Wraps

1. Preheat the oven to 400 F. Dice the sweet potato into small cubes. On a large sheet pan place diced sweet potato, spices, and olive oil. Toss to coat and place into the oven for about 20 – 25 minutes, flipping once. Remove from oven.

2. Reduce the oven temperature to 325 F. Stack the tortillas on top of each other and cut them in half. Stack those halves on top of each other again and cut into thin strips. Place tortilla strips on a medium sized baking sheet and drizzle with a little bit of olive oil and a pinch of salt. Toss to coat and bake for about 10 – 15 minutes, flipping occasionally, until tortilla strips are crisp.

3. Place a large pan over medium heat and drizzle in the olive oil. Once hot, add the red onion and green pepper. Add a pinch of salt and pepper and cook for about 3 minutes. Add the minced garlic and black beans. Then add all of the spices and stir. Cook mixture for about 5 minutes until vegetables are tender and beans are heated through.

4. Add the diced avocado into a small bowl. Mash the avocado to desired consistency and add the minced garlic, lime juice, and salt. Stir until combined.

5. In a large bowl, add the sweet potatoes and black bean mixture. Stir to combine.

6. Separate the lettuce leaves and lay them out. Scoop a spoonful of sweet potato and black bean mixture into each lettuce cup. Top with smashed avocado, tortilla strips, and cilantro leaves, if desired.