Pinto Bean and Sweet Potato Tacos

Ingredients

Sweet potatoes

2 medium, peeled and diced

Olive oil

2 tablespoons, divided

Cumin

1 teaspoon

Chili powder

1 teaspoon

Salt

1/2 teaspoon

Garlic

2 cloves, minced

Pinto beans

1 can (15 oz), drained and rinsed

Tortillas

8 small corn or flour tortillas

Avocado

1, sliced

Cilantro

1/4 cup, chopped

Lime

1, cut into wedges

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss the diced sweet potatoes with 1 tablespoon of olive oil, cumin, chili powder, and salt until evenly coated.
3. Spread the seasoned sweet potatoes on a baking sheet in a single layer and roast for 20-25 minutes, or until tender and slightly crispy, stirring halfway through.
4. In a skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
5. Add the pinto beans to the skillet and cook for 5 minutes, stirring occasionally, until heated through.
6. Warm the tortillas in a dry skillet or microwave until pliable.
7. To assemble the tacos, spoon the pinto bean mixture onto each tortilla. Top with roasted sweet potatoes, sliced avocado, and chopped cilantro.
8. Serve the tacos with lime wedges for squeezing over the top.