Black Bean & Sweet Potato Tacos

Recipe printed from chiknpastry.com

Black Bean & Sweet Potato Tacos
inspired by  Joy the Baker; makes 8 hefty tacos

time commitment: ~45 minutes (most inactive)

ingredients
1 sweet potato, peeled and diced
2 T + 1 t olive oil
salt and pepper
1 t chipotle chile powder
1/2 t ground cumin
1/2 onion, diced
1 garlic clove, minced
1 can black beans, rinsed and drained
8 corn tortillas, warmed in the oven
1 T cilantro, plus more for garnishing
lime juice, for garnish

instructions 
Preheat the oven to 375 F. Toss the sweet potato with 2 T olive oil, salt and pepper, chipotle chile powder, and cumin onto a baking sheet and bake for ~30 minutes, or until sweet potatoes are soft. Remove from oven and set aside.

Heat remaining teaspoon of olive oil in a medium skillet and toss in the onion. Saute on medium for about 5 minutes, until soft, and toss in the garlic for another minute. Then add the black beans and cook until heated throughout. Meanwhile, get the tortillas heated up in the oven. Once the black beans are heated, mix in a tablespoon of cilantro and then dump the beans and sweet potatoes into a bowl together.

Finish off with cilantro and lime juice, then scoop into corn tortillas.

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