Black Bean and Sweet Potato Tacos

Ingredients

Quantities are for 4 servings.

• 2 each (large) Sweet potatoes, cubed
• 1 tbsp Olive oil (for roasting)
• 2 cans (15 oz) Black beans, drained and rinsed
• 1 each Red bell pepper, diced
• 1 each Red onion, diced
• 3 cloves Garlic
• 2 tbsp Olive oil
• 2 tsp Cumin
• 1 tsp Chili powder
• 8 each Corn tortillas
• 1 each Avocado, sliced
• 1/4 cup Feta cheese
• 1 each Lime, for serving

Instructions

1. Preheat oven to 400°F. Toss the sweet potatoes with 1 tablespoon olive oil, salt, and pepper, and roast on a sheet pan for 25-30 minutes, until tender.
2. While the sweet potatoes roast, heat the remaining olive oil in a large pan and sauté the onion, bell pepper, and garlic until soft, about 5 minutes.
3. Add the black beans, cumin, and chili powder, and cook 5 minutes.
4. Add the roasted sweet potatoes to the pan and warm through.
5. Heat the tortillas, then fill with the bean and sweet potato mixture.
6. Serve topped with avocado, feta, and lime wedges.