Sweet potatoes are roasted even sweeter with a hint of smoke, then tossed with black beans, cilantro and garlic in these hearty veggie tacos. Kids will have fun customizing their own tacos with their favorite combination of avocado, cilantro and green onions. This recipe comes to us from Alysa of Inspired RD.
Preheat an oven to 400 degrees. Open the can of black beans.
Spread the diced sweet potatoes on a baking sheet in one layer. Pour the black beans into a colander and rinse with cold water. Set aside.
Place the baking sheet in the oven. Roast the sweet potatoes for about 20 minutes, or until they are tender when pierced with a fork. Transfer to a large mixing bowl.
Together: Add the tomatoes, black beans, green chilies and garlic to the bowl. Mix well and season with the lime juice, salt, pepper, cumin and oregano. Taste for seasoning and adjust if desired.
Place a large skillet or griddle over medium-high heat. Place a tortilla onto the skillet and cook for about 2-3 minutes, or until that tortilla becomes browned. Flip and cook an additional 1-2 minutes more, or until the other side browns. Fold the tortilla in half, set aside on a plate and repeat with the remaining tortillas.
Together: Place 2 or 3 browned tortillas on each person’s plate. Place a few spoonfuls of the sweet potato black bean filling inside each tortilla. Allow each person to top their tacos with their choice of lettuce, avocado, cilantro and green onions and enjoy!