Sweet Potato and Black Bean Tacos

Ingredients
2 large sweet potatoes, scrubbed, dried and cut into 1/2 inch cubes
1 tablespoon oil
1 tablespoon chipotle chili powder
1 teaspoon cumin seeds, toasted and ground
1 tablespoon oil
1 small onion, diced
1 clove garlic, chopped
1 tablespoon chipotle chili powder
1 teaspoon cumin seeds, toasted and ground (needed 2 times in this recipe)
1 (19 ounce) can black beans, drained and rinsed
12 corn tortillas, warmed

(toppings optional)

1 large avocado, diced
1/4 cup queso fresco, crumbled
cilantro to taste
lime wedges to taste


Directions
1.Toss the sweet potato in the oil, chili powder and cumin, place on a baking sheet in a single layer and roast in a preheated 400F oven until tender, about 30-40 minutes.
2.Meanwhile, heat the oil in a small sauce pan over medium heat.
3.Add the onion and saute until tender, about 3-5 minutes.
4.Add the garlic, chili powder and cumin and saute until fragrant, about 1 minute.
5.Add the beans and cook until warm, a few minutes.
6.Assemble tacos and enjoy.