Sweet Potato and Black Bean Tacos

Ingredients

• Lime - 1, cut into wedges
• Cilantro - 1/4 cup, chopped
• Avocado - 1, sliced
• Tortillas - 8 small, warmed
• Salt and pepper - To taste
• Chili powder - 1 teaspoon
• Cumin - 1 teaspoon
• Garlic - 2 cloves, minced
• Red onion - 1/2 cup, diced
• Black beans - 1 can, drained and rinsed
• Sweet potatoes - 2 medium, peeled and diced

Instructions

1. Preheat the oven to 400°F.
2. In a large bowl, toss the diced sweet potatoes with olive oil, cumin, chili powder, salt, and pepper.
3. Spread the sweet potatoes in a single layer on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.
4. In a skillet, heat olive oil over medium heat. Add the diced red onion and minced garlic, and cook until softened.
5. Add the drained and rinsed black beans to the skillet, along with cumin, chili powder, salt, and pepper. Cook for 5 minutes, stirring occasionally.
6. Warm the tortillas in a dry skillet or in the oven.
7. To assemble the tacos, spoon the black 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.