Sheet - Pan Sweet Potato Tacos

Prep Time: 20 mins

Total Time: 45 mins

Servings: 8 Tacos

Ingredients:

• 2 T. olive oil
• 2 medium sweet potatoes, peeled and diced
• 2 Hatch chilies, halved, seeded and stems removed
• 2 tsp. chili powder
• 2 tsp. smoked paprika
• 1 tsp. ground cumin
• 1 tsp. garlic powder
• 1 tsp. kosher salt
• 1 cup canned black beans, rinsed and drained
• 8 6-inch flour tortillas, warmed
• 1 cup crumbly cheese (such as Queso Fresco, Cotija, or feta) (optional)
• ½ cup fresh cilantro leaves

Method:

1. Preheat oven to 425 degrees.
2. In a medium bowl, toss the sweet potatoes and Hatch chilies with the
   olive oil and spices – chili powder through salt. Spread onto a sheet pan
   and bake for 20-30 minutes tossing halfway through cooking time, until
   potatoes are tender. Remove from oven; stir in the black beans to heat
   through on the hot pan. Dice the Hatch chilies and stir back in.
3. Evenly divide the sweet potato mixture among each tortilla and
   top with cheese, if using. Serve the tacos topped with cilantro leaves.