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4 medium sweet potatoes
2 tbsp olive oil
1 tsp salt
1 tsp cumin
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp cayenne powder
2 tsp chili powder
1/2 tsp paprika
12 small (6-inch) or 6 medium (8 to 9-inch) flour tortillas
1 can black beans
1 lime, cut in wedges
Optional toppings: avocado, guacamole, red onions, chopped jalapenos, fresh cilantro, hot sauce

Peel sweet potatoes and cut into 1/2 to 3/4″ cubes. Heat oven to 400 degrees F. Toss sweet potatoes with 2 tablespoons of olive oil, then add salt, cumin, garlic powder, onion powder, cayenne powder, chili powder, and paprika and toss to evenly coat. Line a large baking sheet with parchment paper or tin foil and spread the potatoes in a single layer. Roast for 40 to 45 minutes, tossing once or twice for even color. To warm tortillas, wrap the stack of them in foil and let them warm in the oven while the potatoes roast for 5 minutes. To assemble, place black beans on each tortilla. Add roasted sweet potatoes. Squeeze a little lime juice over the taco and finish with toppings of your choice.