Tacos

Black Bean Sweet Potato Tacos

15 minPrep Time

40 minCook Time

55 minTotal Time

Ingredients

• Roasted sweet potatoes
• 2 pounds sweet potatoes (3 to 4 medium sweet potatoes), peeled and sliced into 1-inch chunks
• 2 tablespoons olive oil
• 1 teaspoon of smoked paprika (the smoked flavor is amazing!)
• 1/4 teaspoon sea salt
• Spicy black beans
• 2 cans black beans, rinsed and drained (or 3 cups cooked black beans)
• 1 small yellow or white onion, chopped
• 1 tablespoon olive oil
• 2 teaspoons ground cumin
• 1/4 teaspoon chili powder
• 1/3 cup water
• Sea salt and black pepper, to taste
• Tortillas and garnishes
• 8 to 10 small tortillas
• Crumbled feta
• Guacamole
• cilantro

Instructions

1. Roast the sweet potatoes:
2. Preheat the oven to 425 degrees. Toss the prepared sweet potatoes with olive oil, cayenne pepper and salt. Arrange in a single layer and bake for 30 to 40 minutes, tossing halfway.
3. Prepare the black beans:
4. Warm the olive oil in a large saucepan over medium heat. Add the onions and a sprinkle of salt. Cook, stirring occasionally, until the onions have softened (about 5 minutes). Add the cumin and chili powder and cook for about 30 seconds while stirring. Pour in the beans and 1/3 cup water. Stir, cover and reduce heat to a simmer. Cook for 5 minutes, then remove the lid and use the back of a fork or potato masher to mash up at least half of the beans. Remove from heat, stir in salt and pepper, and cover until you're ready to serve.
5. Assemble the tacos: Spread black beans down the middle of the tortilla, top with sweet potatoes and guacamole. Garnish with feta and cilantro,