Name: Sweet Potato Tacos
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 12 servings
Ingredients: 3 medium sweet potatoes, peeled and chopped into 1/2-in. cubes; 1/2 cup chopped sweet onion; 1 teaspoon chili powder; 1 teaspoon ground cumin; 1/2 teaspoon smoked paprika; 1/2 teaspoon garlic powder; 1/2 teaspoon salt; 1/4 teaspoon onion powder; 1/4 teaspoon pepper; 1/8 teaspoon cayenne pepper; 1 tablespoon olive oil; 1 can (15 ounces) refried black beans; 12 flour tortillas (6 inches); 1 medium ripe avocado, peeled, sliced; 1/4 cup finely chopped red onion; 1/4 cup chopped fresh cilantro; 6 lime wedges

You won't miss the meat in these hearty and flavorful sweet potato tacos. Fluffy flour tortillas layered with refried black beans and seasoned, roasted sweet potatoes are a perfect vegetarian option.

Ingredients

3 medium sweet potatoes, peeled and chopped into 1/2-in. cubes

1/2 cup chopped sweet onion

1 teaspoon chili powder

1 teaspoon ground cumin

1/2 teaspoon smoked paprika

1/2 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon onion powder

1/4 teaspoon pepper

1/8 teaspoon cayenne pepper

1 tablespoon olive oil

1 can (15 ounces) refried black beans

12 flour tortillas (6 inches)

1 medium ripe avocado, peeled, sliced

1/4 cup finely chopped red onion

1/4 cup chopped fresh cilantro

6 lime wedges

Instructions

1 Roast the vegetables

2 Preheat the oven to 400°F. In a large bowl, combine the sweet potatoes, onions, chili powder, ground cumin, smoked paprika, garlic powder, salt, onion powder, pepper, cayenne pepper and olive oil. Toss to coat. Place the seasoned vegetables onto foil-lined baking sheets. Roast until the sweet potatoes are fork-tender and crispy on the edges, 25 to 30 minutes. Editor's Tip: To ensure an even cook on the potatoes, spread them out in one layer so they don't overlap. Using two baking sheets ensures there's enough room for the potatoes and onions. Toss them about halfway through to get even browning.

3 Heat the refried black beans according to the package directions.

4 Layer and garnish the tacos

5 Divide the refried black beans among the tortillas. Top each tortilla with the roasted sweet potato mixture. Garnish with avocado, red onion, cilantro and lime wedges. Editor's Tip: Warming tortillas in a hot pan makes them more pliable, and the caramelization adds flavor. Warm them while the vegetables roast, then set the tortillas aside in a kitchen towel or tortilla warmer.