Roasted Sweet Potato and Black Bean Tacos

Ingredients

• Sweet potato

  Raw, unprepared

  ¾ cup, cubes or 100g

• Onions

  Raw

  1 medium or 110g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Lime juice

  Raw

  1 tbsp or 15g

• Cumin

  Spices, cumin seed

  1 tbsp, whole or 6g

• Chili powder

  Spices

  1 tsp or 3g

• Cayenne pepper

  Spices, red or cayenne

  ⅛ tsp or 0.2g

• Salt

  Table

  1 dash or 0.4g

• Black beans

  Mature seeds, raw

  ¾ cup or 146g

• Salsa

  Sauce, ready-to-serve

  ½ cup or 130g

• Tortillas

  Ready-to-bake or -fry, corn

  4 tortilla or 96g

• Limes

  Raw

  1 fruit or 67g

• Fresh cilantro

  Coriander leaves, raw

  1 tbsp or 1g

• Salsa

  Sauce, ready-to-serve

  ½ cup or 130g

• Pepper or hot sauce

  Ready-to-serve

  1 tsp or 5g

• Cheddar cheese

  1 oz or 28g

• Tomatoes

  Red, ripe, raw, year round average

  1 medium whole or 123g

• Sour cream

  Reduced fat, cultured

  4 tbsp or 60g

Directions

1. Preheat the oven to 400°F.
2. In a bowl, toss the sweet potato cubes, sliced onion, olive oil, lime juice, cumin, chili powder, cayenne pepper, and salt. Spread on a rimmed baking sheet and bake for about 25 minutes, stirring halfway, until the potatoes are tender.
3. While the potatoes are baking, combine the black beans and salsa in a small saucepan. Cook over medium heat until warmed through.
4. Assemble the tacos by filling each tortilla with the salsa beans and roasted sweet potatoes. Top with cheese, tomatoes, sour cream, and a squeeze of lime juice.
5. Serve and enjoy your tacos!