Roasted Sweet Potato + Black Bean Tacos

with Orange + Avocado + Fresh Lime Salsa

I’ve opted for a fully vegetarian version here but you could just as easily sub salmon or shrimp for the sweet potatoes. Feel free to try a different bean as well. Pinto, great northern or maybe even garbanzo would go nicely.

Additional toppings could include fresh cilantro, an extra squeeze of lime juice and even shaved red cabbage for a pop of crunch and color, but they are delicious as is. Have fun discovering your favorite combinations!

preheat oven to 425 degrees

for the Sweet Potatoes :

• 1 medium organic sweet potato – peeled and diced in to 1 in. cubes
• 1-2 Tbsp Extra Virgin Olive Oil
• 1 tsp Cumin
• 1 tsp Taco Seasoning (could add a sprinkle of Cayenne pepper or extra taco seasoning for a spicier version)
• Salt+Pepper to taste

Place all ingredients in a mixing bowl and toss to coat. Line a large baking sheet with parchment paper and arrange sweet potatoes in one layer. Bake at 425 degrees Fahrenheit for about 20-25 minutes until browned on the inside and soft on the inside.

for the Black Beans :

• 1 14 ounce can Organic Black Beans – drained and rinsed
• juice of one Lime

Add the black beans and lime juice to a small bowl and mix together. If you want to heat these just prior to serving, I like to toss in to a small sauce pan on low heat and allow them to warm through while preparing the salsa. (Add a splash of water to the saucepan to keep them loose if you notice them beginning to stick together or get pasty.)

for the fresh Salsa :

• 1 organic Orange – peeled and chopped in to bite sized chunks
• 1 Hass Avocado – peeled, cored, and chopped in to bite sized chunks
• 1/2 small red onion – peeled and finely diced
• 1 jalapeno – cored and finely diced
• juice of 1 Organic Lime
• 1 bunch fresh cilantro leaves, roughly chopped
• Salt + Pepper to taste

Toss all ingredients together gently in a small bowl. Serve immediately on top of tacos or alternately you could let this mixture sit briefly while preparing the tortillas to allow time for the flavors to marry.

• 10 – 12 Corn or Flour tortillas

For a quick meal I like to warm the tortillas in the microwave. Just grab a clean kitchen cloth and dampen it with water. Wrap the stack of tortillas up loosely and place in the microwave for about 1 minute.

Or If I have the extra time I like to toss each tortilla down on a hot skillet for a few seconds per side. Just enough to warm them through and even brown just a bit.

Assemble those tacos and enjoy!