From the Journal | Black Bean & Roasted Sweet Potato Tacos

Who doesn’t love tacos? A good philosophy to adopt when you are making your own tacos again goes back to the ingredients. This recipe is a real crowd-pleaser that combines hearty black beans with cumin-scented roasted sweet potatoes, a healthy alternative for “Taco Tuesdays.”  

Black Bean & Sweet Potato Tacos 

A crowd-pleaser that combines hearty black beans with cumin-scented roasted sweet potatoes, a healthy alternative for “Taco Tuesdays.”  

1 can black beans, drained and rinsed

1 large sweet potato, diced

1 tablespoon olive or canola oil

1 1/2 tablespoons cumin, divided

1/2 teaspoon garlic powder

1/4 teaspoon salt

1 teaspoon onion powder

1/2 teaspoon smoked paprika 

2 avocados, thinly sliced

Corn tortillas, about 6 

Fresh cilantro

Lime, for garnish

Coarse sea salt flakes

Preheat oven to 400 degrees.  Line a baking sheet with parchment paper and set aside.  Place diced sweet potatoes in a medium mixing bowl.  In a small bowl, combine 1 tablespoon cumin, garlic powder and salt; add to diced potatoes and mix to combine.  Pour oil over potatoes and toss gently, making sure that all are coated. Spread potato mixture onto baking sheet and bake until browned, about 30 minutes. Meanwhile, prepare the black beans.  Drain the liquid from one can of black beans and rinse thoroughly.  Place in a medium sauce pot.  Add remaining 1/2 tablespoon of cumin, onion powder and smoked paprika.  Cook over medium heat until warmed, about 6 to 8 minutes.  Let cool slightly.  

To Prepare Tacos:  Place one corn tortilla at a time over medium open flame or grill, cooking until slightly charred on both sides. Set aside and repeat until all tortillas are cooked.  Fill tortillas with warm black bean mixture, followed by sweet potatoes, avocado, cilantro and a squeeze of lime.  Season with coarse sea salt flakes and serve.  

Serves 6