Sweet Potato & Black Bean Tacos

All my life I've never really been much of a meat eater. I'm always looking for satisfying meat-less meals and boy did I hit the lottery a couple of nights ago! The combination of flavors in this dish was just simply e-x-p-l-o-s-i-v-e. I could make this twice a week and be as happy as The Fresh Beat Band. So, I share with you my joy and an excellent meal! Make it for the ones you love and savor every bite! :-) 

XO, 

L. 

 SWEET POTATO & BLACK BEAN TACOS

  Ingredients

• 1- Large Sweet Potato (Peeled & Cubed)
• 2- Cloves of Garlic (minced)
• 1- Small Red Onion (finely diced)
• 1- Jalapeno (deseeded & minced)
• 1- 15oz Can Black Beans (Rinsed and drained)
• 1- Avocado (Pitted & Sliced) 
• 1- Lime (Squeezed of Juice) 
• 1/2 TBSP- Paprika 
• 1/2 TSP- Cumin
• Pinch- Paprika (or more to taste) 
• Salt & Pepper (to taste) 
• 1 TBSP- Butter
• 1 TBSP- Olive Oil (divided)
• Sour Cream (or Greek Yogurt) 
• 4-8- Whole Wheat Tortillas 

  Directions

1. Preheat oven to 190°C (375°F). Line a rimmed cookie sheet with parchment paper. Spread sweet potatoes evenly across the cookie sheet. Drizzle 1/2 TBSP of Olive Oil over potatoes and generously sprinkle salt and pepper over the potatoes. Let the potatoes cook for about 20 minutes-- turning them half way to make sure they brown evenly. 
2. While the sweet potatoes cook, mince up all your veggies and prepare toppings (avocados/sour cream/lime) Finally, heat butter and remaining olive oil over medium high heat until simmering. Once heated, add your garlic, red onion, and jalapeno and cook for about three to four minutes, until onion is translucent and the kitchen smells like heaven. *Be careful to watch the garlic, you don't want it to burn! 
3. Remove sweet potatoes from oven and place in an oven safe bowl. Add onion/garlic mixture to top of potatoes. Place bowl in the oven (make sure the oven is off! We are just putting the bowl in there to keep the mixture warm while we heat the beans!)
4. Add beans to the same skillet you cooked your onion/garlic mixture in. Heat beans over medium heat-- you might need to drizzle a little olive oil on top so they are not too dry. Finally add all the spices to the beans and mix until beans are evenly coated. Add bean mixture to the rest of your stuffing mixture in the oven. Stir well. 
5. Heat tortillas however you like them (oven, stovetop, microwave) and fill each tortilla with a healthy scooping of sweet potato/black bean mixture. Top with sour cream/yogurt and add two to three (or four if you're like me and can't get enough!) avocados. 

** Don't forget to wipe the drool off of your chin, because it will accumulate quickly from all the deliciousness! ** 

ENJOY!