Black Bean Sweet Potato Tacos

Ingredients

• 2 Cup sweet potatoes - 2 cups (1/2-inch diced), Cut into 1/2-inch dice.
• 1 Tablespoon olive oil - 1 tablespoon
• 1 Teaspoon chili powder - 1 teaspoon
• 0.5 Teaspoon ground cumin - 1/2 teaspoon
• 0.5 Teaspoon salt - 1/2 teaspoon
• 1 Can canned black beans, rinsed and drained - 1 (15-ounce can), rinsed and drained
• 8 Each corn tortillas - 8 (6-inch tortillas), 6-inch tortillas.
• 2 Cup shredded red cabbage - 2 cups, shredded
• 1 Count avocado, sliced - 1 (large), sliced
• 1 Cup salsa - 1 cup

Instructions

1. Prep ingredients

   1. *Dice the sweet potatoes* into 1/2-inch pieces if needed, *slice the avocado*, and have the *rinsed black beans* and toppings ready.

2. Start the sweet potatoes

   2. Heat olive oil in a large skillet over medium-high heat. Add sweet potatoes, chili powder, cumin, and salt, then *stir to coat* and cook for *2 minutes*.

3. Cook until tender

   3. Add 2 tablespoons water to the skillet, cover, and cook for *8 to 10 minutes*, stirring once, until the sweet potatoes are *fork-tender* and lightly browned.

4. Heat the beans

   4. Stir in the black beans and cook uncovered for *2 to 3 minutes*, until the beans are *hot* and the skillet is mostly dry.

5. Warm tortillas

   5. Warm the corn tortillas in a dry skillet for *20 to 30 seconds per side* until *soft and flexible*.

6. Assemble and serve

   6. Fill tortillas with the *sweet potato-bean mixture*, then top with *shredded red cabbage*, *avocado slices*, and salsa. Serve immediately.