Toss sweet potato cubes in olive oil, cumin, chili powder, and salt. Roast at 400°F (200°C) for 25 minutes or until soft.
Blend avocado, lime juice, yogurt, garlic, and salt until smooth.
Warm the tortillas. Fill with sweet potatoes, black beans, and red cabbage.
Drizzle with avocado crema and serve.
High in fiber and complex carbs for sustained energy and digestive support.
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