Sweet Potato and Black Bean Tacos
Serves: Makes 8 Tacos
  • 2 medium sweet potatoes, peeled and cut into 1" chunks
  • 2 tablespoons olive oil, divided
  • ½ teaspoon cumin
  • ½ teaspoon salt
  • ¼ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • ¼ teaspoon black pepper
  • I can no-salt added black beans, drained and rinsed
  • 2 small avocados, pitted and skin removed
  • Juice of 1 lime
  • ¼ cup loosely packed cilantro leaves, plus more for garnish
  • ½ cup crumbled feta cheese
  • 8 (6") soft corn or whole-wheat tortillas, warmed
  1. Preheat oven to 425. Line a baking sheet with parchment paper.
  2. Toss the sweet potatoes with 1 tablespoon of the olive oil, salt, cumin, onion powder, garlic powder, and pepper. Spread across baking sheet and place in oven. Roast for 20 minutes, or until golden in spots, tossing occasionally. *A few minutes before sweet potatoes are done, add the black beans to the sweet potatoes. Stir them around with the potatoes and let them cook for a few minutes to warm through. Set aside when done.
  3. Meanwhile, in a food processor add the avocado, remaining 1 tablespoon of olive oil, lime juice, and cilantro. Puree until smooth. Add a pinch of salt and pepper if you'd like.
  4. To assemble tacos, start with a warm tortilla, top with a scoop of sweet potato-black bean mixture, a dollop of avocado cream and a sprinkling of feta cheese. Add additional chopped cilantro as a garnish if you'd like.
Recipe by Red Kitchenette at http://www.redkitchenette.com/2015/05/01/sweet-potato-and-black-bean-tacos/