Roasted sweet potato and black bean tacos

These tacos take a little bit more time but they are definitely worth it. The sweet potatoes are sweet, a little smoky, and a little crispy and when mixed with the black beans it is the perfect filling for a slightly less traditional taco.

Ingredients:

1 sweet potato, peeled and cubed
1 can black beans, drained
1 tablespoon olive oil
1 teaspoon chili powder, divided
1/2 teaspoon garlic powder, divided
1/2 teaspoon cumin, divided
1/3 cup chopped onion
cilantro
red onion slices
avocado slices
queso fresco
corn tortillas

Directions;

Preheat oven to 425 and grease a cookie sheet. While oven is preheating, toss sweet potato with olive oil, and half of your spices (so 1/2 tsp chili powder, 1/4 tsp garlic powder, and 1/4 tsp cumin). When oven is preheated spread the sweet potatoes on the pan and roast for 30-40 minutes, turning once or twice during that time. While sweet potatoes are cooking, prepare your black beans. Place beans, the remaining half of your spices, and onions in a small sauce pot and top with water. Bring to a simmer and continue cooking until the beans are tender and water has mostly evaporated. When sweet potatoes are tender, remove them from the oven and cool for a minute. To assemble: place one scoop of sweet potato in a corn tortilla, add a scoop of black beans over top, and then load it up with cilantro, red onion, avocado, and queso fresco.