Roasted Sweet Potato and Black Beans Tacos

Roasted sweet potatoes:
2 sweet potatoes, peeled and cut into small cubes
1 tbsp olive oil
1/2 tsp salt
1 tsp chili powder
Optional: some red pepper flakes for a little more of a kick

Spiced black beans:
1 can black beans, drained and rinsed
1 tsp ground cumin
1/4 cup chopped onions
1/4 tsp chili powder

Lime slaw:
2 cups (or 1 bag) shredded cabbage
2 tbsp lime juice

corn or flour tortillas
diced avocados
OPTIONAL: cut up and cooked chicken

Mix together cabbage and lime juice, and set aside to marinade.

Preheat oven to 425 degrees. Toss sweet potatoes in olive oil, salt, and chili powder. Spread potatoes on an oiled cookie sheet in a single layer. Roast 40 minutes or until toasty golden. Turn them about 1/2 way through roasting.

Heat olive oil in skillet or sauce pan. Add onions and cook until translucent. add cumin, chili powder, black beans, and cook until heated through.

Warm up tortillas

Assemble: Place roasted sweet potatoes (and optional chicken) in tortilla. Top with spiced beans, lime slaw, avocado, and anything else that sounds yummy. We sometimes like to add a little sour cream. Roll and enjoy. Yummy!!

Also makes a REALLY yummy salad. Try it with an avocado dressing on top:

Avocado Dressing:
3 or 4 tomatoes
1 jalapeño, seeds removed
1 small onion
1-2 garlic cloves
1 avocado, skin and seed removed
1 lime, juiced
1/2 tsp salt

Place everything in a high powered blender and blend until smooth.