Sweet Potato and Black Bean Tacos

Super healthy and SO Delicious! A great way to go meatless and have a very satisfying meal.  It is quick and easy to prepare.  Instead of cubing my sweet potato, I cut them into thin matchstick pieces. Thank you to my friend Katie for sharing this recipe with me! As Always,  ENJOY!

INGREDIENTS

• 2 large sweet potatoes, cut into long this slices
• ¼ cup unrefined coconut oil 
• 1 teaspoon sea salt
• ½ teaspoon garlic powder
• ¼ teaspoon paprika
• ¼ teaspoon chili powder
• 3 ½ cups of cooked black beans, or 2 cans black beans, drained and rinsed
• lime juice
• 1 teaspoon ground cumin
• 1 teaspoon sea salt
• 6 corn tortillas or tortillas of your choice
• accompaniments: sliced avocado, fresh cilantro, hot sauce or salsa, shredded Jack cheese or crumbled Cotija cheese, fried egg, julienned radishes

INSTRUCTIONS

1. Preheat oven to 400 degrees.
2. Scrub, peel, and slice the potatoes
3.  Melt coconut oil and combine with salt,  garlic powder, paprika, and chili powder. 
4. Toss the potatoes with oil-spice mixture.
5. Place on a parchment-lined baking sheet and roast for 25-30 minutes, until tender and crispy.
6. Meanwhile, place drained black beans into a saucepan. Combine with cumin, salt, and lime juice. Heat through.
7. Warm tortillas on both sides on a griddle or skillet over medium heat, until pliable, about 1 minute total. Keep warmed tortillas in a thin kitchen towel.
8. Serve potatoes and black beans with warmed tortillas and desired accompaniments.

Recipe adapted from "Kitchen Matters and Recipes", Pam Salzman

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