Ingredients

• 1 small orange
• 1 tablespoon agave nectar
• 1 tablespoon olive oil
• 0.5 teaspoons salt
• 0.5 teaspoons smoked paprika
• 0.25 teaspoons ground black pepper
• 0.25 teaspoons ground cumin
• 1 pinch ground cinnamon
• 1 pinch cayenne pepper
• 1 , 15 ounce
• 1 sweet potato
• 1 Fresno chile or jalapeno pepper
• 8 , 6 inch
• 1 avocado
• crumbled cotija cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a 10x15-inch rimmed sheet pan with parchment paper or foil. Juice 1 orange half (about 2 tablespoons). If you like, slice the remaining half and reserve for serving.
2. 2 Whisk together orange juice, agave nectar, oil, salt, paprika, black pepper, cumin, cinnamon, and cayenne in a large bowl. Add beans, sweet potato, and Fresno pepper; toss to combine. Spread on prepared sheet pan.
3. 3 Roast until sweet potatoes are tender, stirring halfway through, about 30 minutes. (To make ahead, chill sweet potato mixture for up to 4 days. Reheat before using in Step 4.)
4. 4 Working quickly, run each tortilla under running water to wet on all sides. Arrange tortillas evenly over sweet potato mixture. Roast, turning tortillas halfway through, until warmed through, about 3 minutes.
5. 5 Spoon sweet potato mixture into tortillas. Top with avocado. Serve with reserved orange slices and cotija.

Nutrition per serving