Sweet Potato and Black Bean Breakfast Tacos

Ingredients

• 2 medium sweet potatoes
• 1 can black beans
• 8 small corn tortillas
• 1 large avocado
• 1 cup salsa
• 1 bunch cilantro
• 1 medium lime
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon cumin

Instructions

1. 1

   Preheat your oven to 425°F (220°C).

2. 2

   Peel and dice the sweet potatoes into 1/2-inch cubes.

3. 3

   In a large mixing bowl, toss the sweet potatoes with 2 tablespoons of olive oil, 1 teaspoon of salt, 1 teaspoon of pepper, and 1 teaspoon of cumin until evenly coated.

4. 4

   Spread the sweet potatoes on a baking sheet in a single layer and roast in the preheated oven for 25-30 minutes, or until tender and slightly caramelized, stirring halfway through.

5. 5

   While the sweet potatoes are roasting, rinse and drain the black beans. Heat them in a small saucepan over medium heat until warmed through, about 5-7 minutes.

6. 6

   Warm the corn tortillas by placing them on a dry skillet over medium heat for about 30 seconds on each side, or until pliable.

7. 7

   Slice the avocado in half, remove the pit, and scoop the flesh into a bowl. Mash lightly with a fork and add a squeeze of lime juice to prevent browning.

8. 8

   Once the sweet potatoes are done, remove them from the oven and let them cool slightly.

9. 9

   To assemble the tacos, place 1/4 cup of roasted sweet potatoes on each tortilla, followed by 1/4 cup of black beans, a spoonful of mashed avocado, and a generous spoonful of salsa.

10. 10

    Garnish with chopped cilantro and an extra squeeze of lime juice before serving.