Sweet Potato and Black Bean Tacos with a Cinnamon Twist

1.Preheat your oven to 400°F (200°C).

2.In a large bowl, toss the diced sweet potatoes with olive oil, cumin, smoked paprika, cinnamon, salt, and pepper until evenly coated.

3.Spread the sweet potatoes on a baking sheet in a single layer and roast in the preheated oven for 25-30 minutes, or until tender and slightly caramelized, stirring halfway through.

4.While the sweet potatoes are roasting, heat the black beans in a small saucepan over medium heat until warmed through. Season with salt and pepper to taste.

5.Once the sweet potatoes are done, remove them from the oven and let them cool slightly.

6.Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side until pliable.

7.To assemble the tacos, place a generous spoonful of roasted sweet potatoes on each tortilla, followed by a spoonful of black beans.

8.Top with sliced avocado, chopped cilantro, and a squeeze of fresh lime juice.

9.Serve immediately with lime wedges on the side.