Sweet Potato and Black Bean Tacos

Ingredients:

• 2 medium sweet potatoes, peeled and diced

• 1 can (15 oz) black beans, drained and rinsed

• 1 tablespoon olive oil

• 1 teaspoon cumin

• 1 teaspoon chili powder

• 1/2 teaspoon paprika

• Salt and pepper to taste

• 8 small corn or flour tortillas

• 1/2 red onion, thinly sliced

• 1 avocado, sliced

• Fresh cilantro leaves, chopped

• Salsa or pico de gallo (optional)

• Lime wedges (optional)

Instructions:

1. Roast the sweet potatoes:

   • Preheat your oven to 400°F (200°C).

   • Toss the diced sweet potatoes in olive oil, cumin, chili powder, paprika, salt, and pepper. Spread them evenly on a baking sheet.

   • Roast for 25-30 minutes or until the sweet potatoes are tender and slightly crispy on the edges. Stir halfway through for even cooking.

2. Prepare the black beans:

   • While the sweet potatoes are roasting, heat a small skillet over medium heat. Add the black beans and cook for 5-7 minutes, stirring occasionally, until heated through. Season with salt and pepper to taste.

3. Warm the tortillas:

   • In a separate pan, warm the tortillas over medium heat for about 1-2 minutes per side until soft and warm.

4. Assemble the tacos:

   • Once the sweet potatoes are done, remove them from the oven and set aside.

   • Place a tortilla on each plate. Add a spoonful of roasted sweet potatoes, followed by black beans, sliced avocado, and red onion.

5. Garnish and serve:

   • Top each taco with fresh cilantro and a squeeze of lime juice.

   • Serve with salsa or pico de gallo if desired.