Sweet Potato Black Bean Tacos

serves 6

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)

1. 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.
2. Bake for 25-30 minutes, or until soft.
3. 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.
4. Reduce heat and add in black beans and corn. Toss in roasted sweet potatoes and serve in tortillas with desired toppings.