Roasted Sweet Potato and Black Bean Tacos

Step 1

Pre-heat oven to 425 degrees F.  Wash and peel sweet potato (if desired). If making your own refried beans, prepare them while the sweet potatoes are roasting.  Dice the sweet potato into small, bite sized pieces.  They will fit in the taco better if they are on the small side.

Step 2

Add diced sweet potato to a large sheet pan and drizzle with olive oil.  Add spices, salt and pepper and use your hands to mix together until sweet potatoes are completely coated. Place the sweet potatoes in the oven and bake until fork tender and browned, about 15-20 minutes.

Step 3

Leave oven at 425 degrees F and spray a large baking sheet with cooking spray, or line with parchment paper.  Warm your corn tortillas in the microwave, or on the stovetop to make sure that they don’t break when folding over.

Step 4

Lay corn tortillas on a flat surface and for each tortilla, spread with 1-2 tablespoons refried beans, add a few spoonfuls of the roasted sweet potatoes and top with a couple tablespoons shredded cheese.  Measurements do not have to be exact.  Carefully fold the other side of the tortilla over to cover the cheese.

Step 5

Depending on how much you fill them, you may have a hard time getting the top of the tortilla to stay in place.  If this happens, place them in the oven for a few minutes, until the cheese starts to melt, and then you should be able to take a spatula and easily press them down.  The melted cheese will help them stick.

Step 6

Bake tacos until cheese is melted and corn tortillas are golden brown and crispy, 10-15 minutes.  Remove from the oven and allow to cool for a couple minutes before enjoying.