Black Bean & Sweet Potato Tacos

Ingredients

2 medium sweet potatoes, peeled and diced (1/2-inch cubes)
1 (15 oz) can black beans, drained and rinsed
2 tbsp olive oil
1 tsp chili powder
1 tsp cumin
1/2 tsp smoked paprika
1/2 tsp garlic powder
Salt + black pepper
8 small corn or flour tortillas
Toppings: avocado, salsa, lime wedges, cilantro, crumbled queso fresco or feta

Steps

Heat oven to 425°F. Toss diced sweet potatoes with 1 tbsp olive oil, 1/2 tsp salt, half the chili powder, half the cumin, and the paprika.
Spread on a sheet pan in one layer. Roast 18-20 minutes, flipping halfway, until edges are caramelized and centers are tender.
While potatoes roast: heat the other 1 tbsp olive oil in a small pan over medium. Add black beans, garlic powder, the rest of the chili powder and cumin, and a pinch of salt. Cook 5 minutes, stirring occasionally. Mash about half the beans with a fork so they hold together better in the taco.
Warm the tortillas — 30 seconds per side in a dry pan, or 15 seconds in the microwave under a damp towel.
Build each taco: tortilla → mashed beans → roasted sweet potatoes → avocado → salsa → squeeze of lime → cilantro and cheese.
Eat immediately, ideally over a plate so the fillings don't make it to the floor.

Why this works

Why it works: vegetarian protein (~10g per serving from beans), complex carbs + beta-carotene from sweet potatoes, the lime + spices keep it bright. Cheap to make — both main ingredients are pantry staples.