Pinto Bean and Sweet Potato Tacos

Ingredients

• Lime - 1, cut into wedges
• Cilantro - 1/4 cup, chopped
• Avocado - 1, sliced
• Tortillas - 8 small flour tortillas
• Garlic - 2 cloves, minced
• Pinto beans - 1 can, drained and rinsed
• Salt - 1/2 teaspoon
• Chili powder - 1 teaspoon
• Cumin - 1 teaspoon
• Olive oil - 2 tablespoons
• Sweet potatoes - 2 medium, peeled and diced

Instructions

1. Preheat the oven to 400°F.
2. In a bowl, toss the diced sweet potatoes with olive oil, cumin, chili powder, and salt.
3. Spread the seasoned sweet potatoes on a baking sheet and roast for 20-25 minutes, or until tender and slightly crispy.
4. In a skillet, heat olive oil over medium heat. Add minced garlic and cook for 1 minute.
5. Add the pinto beans to the skillet and cook for 5 minutes, stirring occasionally.
6. Warm the tortillas in a dry skillet or microwave.
7. To assemble the tacos, spoon the pinto bean mixture onto each tortilla. Top with roasted sweet potatoes, sliced avocado, and chopped cilantro.
8. Serve the tacos with lime wedges for squeezing over the top.