Step 1

Preheat your oven to 425 degrees F and line a baking sheet with parchment paper or a silicone mat.

Step 2

Wash, dry, and dice sweet potatoes (I like to leave the skin on). Season potatoes with salt, pepper and chilli powder. Then coat in the starch. Then add the oil and toss the potatoes until no more starch is visible.

Step 3

Bake at 425 for 25 – 30 minutes, tossing and rotating the pan halfway.

Step 4

As the sweet potato bakes, heat oil in a large skillet or saute pan over medium heat. Add the minced garlic and cook for 1 minute until fragrant. Add the corn kernels and season with salt and pepper. Char the corn for about 8 minutes, stirring occassionally, until nicely browned and starting to pop.

Step 5

While the corn chars you can multitask and make the crema if you haven’t made it beforehand. Slice your avocado in half. Scoop the flesh out of the half without the pit and add it to a blender or food processor. Add the sour cream, lime juice, and sprinkle of salt and blend until smooth.

Step 6

Once the corn is charred, add the beans and minced chilli pepper, cook for another 3 minutes or so to heat the beans through. Add the orange zest and splash of orange juice if using. Stir for another minute and then remove from the heat and keep warm until ready to serve.

Step 7

When your sweet potato is close to done, heat your tortillas as directed on your package.

Step 8

Remove the pit from the remaining half of the avocado by gently squeezing the sides of the avocado to loosen the pit OR carefully striking the pit with the blade of your knife (strike it with the whole flat edge, not the tip) and twist to pull the pit loose. Carefully use the tip of your knife to score the flesh of the avocado into cubes. Then guide a spoon around the edges of the avocado to scoop out the flesh (it will come out nicely cubed instead of struggling to slice the slippery avocado outside the skin).

Step 9

Spoon 1-2 tablespoons of your crema on the warmed tortillas, top with the spicy citrus corn and beans, then the roasted sweet potato. Garnish with cilantro and more drizzled crema (you can add a bit more water to thin out some crema and make more of a drizzle for the top). Enjoy warm!