2 large sweet potatoes, diced
4 tbsp olive oil
1 tsp paprika
1 tsp cumin
Salt + pepper to taste
1 cup red onion, diced
1 14.5 oz can black beans, drained and rinsed
1 cup frozen yellow corn, thawed and drained
Corn or flour tortillas
Sliced avocado, salsa, romaine lettuce for serving (optional)
- Heat oven to 425. Line a baking sheet with parchment paper and place sweet potatoes on pan. Drizzle with 3 tbsp olive oil and toss evenly to coat. Add seasonings.
- Bake for 25-30 minutes, or until soft.
- In a large skillet, add 1 tbsp olive oil over medium-high heat. Add onion and saute for about 5-6 minutes or until soft and golden brown.
- Reduce heat and add in black beans and corn. Toss in roasted sweet potatoes and serve in tortillas with desired toppings.