Sweet Potato and Black Bean Tacos

Let's make something lovely.

1. 01

   Roast the Sweet Potatoes:

2. 02

   Preheat the oven to 450°F. In a large bowl, combine the sweet potatoes, Ground smoked paprika, garlic powder, salt, and 2 tablespoons of Olive oil. Toss to coat.

3. 03

   Spread the seasoned sweet potatoes on a large rimmed baking sheet and roast for 25 minutes, flipping halfway through, until tender and browned.

4. 04

   Prepare the Black Beans:

5. 05

   Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the red onion and cook, stirring occasionally, until softened, about 5 minutes.

6. 06

   Add the black beans to the skillet and cook for about 2 minutes until warmed through. Transfer 1/3 cup of the bean mixture to the baking sheet with the roasted sweet potatoes and toss to combine.

7. 07

   Mash the Black Beans:

8. 08

   Add 1/2 cup water to the remaining bean mixture in the skillet. Mash the beans with a fork or potato masher until almost smooth with some chunks remaining.

9. 09

   Remove from heat and stir in lime juice.

10. 10

    Assemble the Tacos:

11. 11

    Spread 1 1/2 tablespoons of the mashed bean mixture onto each warmed whole-wheat tortilla.

12. 12

    Spoon 2 tablespoons of the roasted sweet potato mixture over the beans. Top with crumbled cottage cheese and sliced avocado.

13. 13

    Serve:

14. 14

    Optional: Garnish with Greek yogurt, salsa, toasted pepitas, and/or fresh cilantro.

15. 15

    Serve with lime wedges for extra flavor. Enjoy!