Taco Chance on Me: Sweet Potato-Black Bean Tacos

Grab this

• 2 medium sweet potatoes, peeled and cut into 1.5 cm cubes
• 1 1/2 tablespoons olive oil, divided
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon mild chili powder
• 1/2 teaspoon fine salt, divided
• 1 can (398 mL) black beans, drained and rinsed
• 1 tablespoon lime juice
• 8 small corn tortillas
• 1 cup fresh tomato salsa or pico de gallo
• 1 ripe avocado, sliced
• 4 radishes, thinly sliced
• 1/2 cup fresh cilantro leaves
• Lime wedges, for serving

Do this

1. Heat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Toss the sweet potato with 1 tablespoon olive oil, cumin, smoked paprika, chili powder and 1/4 teaspoon salt. Spread it in one layer and roast for 20 to 25 minutes, turning once, until tender with browned edges.
3. While the sweet potato roasts, warm the remaining 1/2 tablespoon olive oil in a skillet over medium heat. Add the black beans and remaining 1/4 teaspoon salt. Cook for 4 to 5 minutes, stirring occasionally, then stir in the lime juice.
4. Warm the tortillas in a dry skillet for about 20 seconds per side, or wrap them in foil and place them in the oven for the final 5 minutes of roasting.
5. Divide the sweet potato and black beans among the tortillas. Top with salsa, avocado, radishes and cilantro, then serve with lime wedges.