Roasted Sweet Potato and Black Bean Tacos

Ingredients

• Sweet potato

  Raw, unprepared

  1 sweetpotato, 5" long or 130g

• Onions

  Raw

  1 small or 70g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Lime juice

  Raw

  1 tbsp or 15g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• 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

• Canned black beans

  Low sodium, drained

  1 cup or 260g

• Salsa

  Sauce, ready-to-serve

  ½ cup or 130g

• Tortillas

  Ready-to-bake or -fry, flour

  4 tortilla, medium or 184g

• Limes

  Raw

  1 fruit or 67g

• Fresh cilantro

  Coriander leaves, raw

  2 tbsp or 2g

• Pepper or hot sauce

  Ready-to-serve

  2 tsp or 9g

• Cheddar cheese

  4 tbsp, shredded or 28g

• 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, sour cream, and a squeeze of lime juice.
5. Serve and enjoy your tacos!