Sweet Potato Tacos

Oh Two Blue Lemons...how I love you. I especially love your Sweet Potato Tacos. This healthy dinner is soooo good! I love finding ways to cook sweet potatoes so that they don't really taste like sweet potatoes.... I know they are good for me, I just don't love the taste. This meal was easy to prepare, easy to assemble, and really easy to eat;)

{Sweet Potato Tacos}

*I altered this recipe so that it was just enough for Ryan, Hayes, and I for one night

1 sweet potato, cut into small chunks
1/2 onion, chopped
2 cloves garlic, minced
1 tbsp tomato paste
1/3 cup cilantro, chopped
1/3 cup spinach, chopped
1 avocado, chopped
cheese (we used feta crumbles leftover from another dish)
cumin
chipotle chili pepper
salt and pepper
olive oil
corn tortillas

That ingredient list looks long....but most of it is probably already in your kitchen! Cut your sweet potato into small chunks. The size really depends on your preference. Toss them in olive oil, salt, and pepper. Roast in the oven at 425 for 35-40 minutes.

While the sweet potatoes are roasting, heat some oil in a small saucepan. Add onions, garlic, tomato paste, and seasonings. Cook until onions are tender. Add in black beans and cook until heated. Mash beans slightly.

Chop up your spinach, cilantro, and avocado. Spray a small skillet with cooking spray. Heat corn tortillas in skillet and keep covered until you are ready to assemble.

Fill your taco in whichever order you prefer! I am very methodical with my taco assembly. I start with beans, then add sweet potatoes. I top with my greens, avocados, and cheese. Enjoy!