Roasted Sweet Potato and Black Bean Tacos

Ingredients

• Sweet potato

  Raw, unprepared

  ¾ cup, cubes or 100g

• Onions

  Sweet, raw

  1 onion or 331g

• 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

  ⅔ cup or 129g

• Salsa

  Sauce, ready-to-serve

  ½ cup or 130g

• Tortillas

  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

  ⅓ cup or 86g

• 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 oven to 400 degrees F.
2. Toss the sweet potato cubes, onion wedges, olive oil, lime juice, cumin, chili powder, cayenne pepper, and salt in a bowl. Transfer to a rimmed baking sheet and bake for about 25 minutes, or until potatoes are tender, stirring halfway through cooking time.
3. When potatoes are almost done, combine the black beans and salsa in a small saucepan. Cook over medium heat until warmed through.
4. Fill each taco with salsa beans and sweet potatoes, then finish with desired toppings (such as hot sauce, cheese, tomatoes, and sour cream) and a squeeze of lime juice.
5. Enjoy!