Spicy Black Bean and Sweet Potato Tacos

Instructions

1. 1

   Preheat your oven to 400°F (200°C).

2. 2

   In a large bowl, toss the diced sweet potatoes with olive oil, chili powder, cumin, smoked paprika, and cayenne pepper until evenly coated.

3. 3

   Spread the sweet potatoes on a baking sheet in a single layer and roast for 25-30 minutes, or until tender and slightly crispy.

4. 4

   While the sweet potatoes are roasting, heat a skillet over medium heat and add the diced red onion and bell pepper. Cook for 5-7 minutes, or until softened.

5. 5

   Add the drained and rinsed black beans to the skillet and cook for an additional 3-4 minutes, or until heated through.

6. 6

   Once the sweet potatoes are done, add them to the skillet with the black beans and vegetables. Stir to combine.

7. 7

   Warm the corn tortillas in a dry skillet or microwave.

8. 8

   Assemble the tacos by placing a generous spoonful of the sweet potato and black bean mixture onto each tortilla.

9. 9