Prep Time: 10 minutes
Cook Time: 50 minute

Ingredients

3 whole wheat tortillas
1 T. olive oil 
2 sweet potatoes
2 ripe avocados
1 can unsalted black beans
3 garlic cloves (chopped)
1/2 red bell pepper (chopped)
1/2 c. onion (chopped)
2 tsp. garlic powder
2 tsp. pepper
1 tsp. salt
2 tsp. ground cumin
1 tsp. ground coriander
1 tsp. cilantro
Salsa, Daiya vegan cheese shreds, Tofutti vegan sour cream (optional toppings)

Instructions

• Preheat oven to 375F

• Peel your sweet potatoes and cut off the ends. Slice off the sides of the potatoes to square them. Cut them into 1/2 inch slices. Turn the slices and cut them into 1/2 inch slices so that you have squares.

• Toss the sweet potato squares with olive oil. Season with garlic powder, salt and pepper. Bake for 45-50 minutes until the insides are soft and the outsides are golden.

• When the potatoes have 10-15 minutes remaining, heat the olive oil in a small pan over medium heat. Add onion, peppers, and garlic and cook for about five minutes, or until the onion is slightly translucent. Add all of the spices and cook for an additional minute. Add remaining ingredients and cook for 5-10 minutes.

• Warm the beans in a small pot over low-medium heat.

• To assemble tacos, split the sweet potatoes and beans evenly between your tortillas. Slice avocados in half, remove the pits, and cut four strips out of each half.

• If you want crunchy tacos, fry your tortillas in olive oil for about a minute and a half on each side.

• Optionally serve with salsa, cilantro, Daiya shreds and Tofutti sour cream. NOTE: If I use Daiya, I place it on the tortilla before the sweet potato and beans so that it melts a bit.