Black Bean & Sweet Potato Tacos

Preheat oven to 400 degrees F. Spread diced sweet potatoes into a single layer on a large baking sheet. Roast for 20 minutes. Take out of the oven and set aside.

In a large bowl, combine roasted sweet potatoes, tomatoes, black beans, green chiles, garlic, salt and spices. Toss to combine, then refrigerate until time to eat.

When ready to make tacos, heat a large skillet or griddle over medium-high heat. Place a tortilla onto the hot skillet until the first side becomes browned (about 2-3 minutes). Flip over and heat up the other side. When the tortilla is nice and crispy but still pliable, fold in half and set aside. Repeat with remaining tortillas.

Heat the filling in the microwave or on stove, just until heated through, then assemble tacos with filling and any toppings you prefer (I used lettuce).