Sweet Potato and Black Bean Tacos

Ingredients

• 2 medium sweet potatoes
• 2 tbsp olive oil
• 1 tsp chili powder
• 1 tsp cumin
• ½ tsp salt
• 15 oz black beans
• ½ tsp garlic powder
• 8 corn tortillas
• ½ red onion (optional)
• ¼ cup cilantro (optional)
• 1 lime (optional)
• 1 avocado (optional)

Steps

1. Preheat oven to 400°F (200°C). Peel and dice sweet potatoes into 1/2-inch cubes. Toss with 1 tablespoon olive oil, chili powder, cumin, and salt.
2. Spread sweet potatoes in a single layer on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized, flipping halfway through.
3. While sweet potatoes roast, drain and rinse black beans. Heat remaining 1 tablespoon olive oil in a skillet over medium heat. Add black beans, garlic powder, and a pinch of salt. Cook for 5-7 minutes, stirring occasionally, until heated through.
4. Warm corn tortillas according to package directions (microwave, skillet, or oven).
5. Assemble tacos by filling each tortilla with roasted sweet potatoes and black beans.
6. Garnish with sliced red onion, chopped cilantro, a squeeze of lime juice, and diced avocado, if desired.