Sweet Potato and Black Bean Tacos

1.Preheat your oven to 200°C (400°F).

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

3.Spread the seasoned sweet potatoes in a single layer on a baking sheet.

4.Roast for 20-25 minutes, or until tender and slightly caramelized, flipping halfway through.

5.While the sweet potatoes are roasting, prepare the black beans. In a small saucepan, combine the rinsed and drained black beans with cumin, garlic powder, and cayenne pepper (if using).

6.Heat the black beans over medium-low heat for 5-7 minutes, stirring occasionally, until heated through. Season with salt and pepper to taste.

7.Warm the corn tortillas according to package directions. This can be done in a dry skillet, in the oven, or in the microwave.

8.Assemble the tacos: Fill each warm tortilla with a generous portion of roasted sweet potatoes and seasoned black beans.

9.Top with fresh cilantro and chopped red onion.

10.Serve immediately with lime wedges and your favorite optional toppings.