Roasted Sweet Potato and Black Bean Tacos with Goat Cheese

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From Grace Dickinson at FoodFitnessFreshAir.Com

Roasted Sweet Potato and Black Bean Tacos with Goat Cheese

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Prep Time 30 minutes
Total Time 30 minutes
Course Main Course, Main Dish
Cuisine Mexican
Servings 4

Ingredients
  

  • 3 Medium sweet potatoes cubed
  • 1/2 tsp smoked paprika
  • 1/8 plus 1/4 tsp salt
  • 1 Large onion diced
  • 4 Cloves garlic minced
  • 1/2 Tbsp Chili Powder
  • 1/2 tsp cumin
  • 1/8 tsp Cayenne Pepper
  • 1 15 ounce can black beans drained and rinsed
  • 8 Small Corn Tortillas
  • 5 Ounces Goat Cheese crumbled
  • 1/2 Cup cilantro chopped
  • 1 lime cut into wedges

Instructions
 

  • 1. Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil, and place sweet potato cubes on top. Toss with smoked paprika, 1/2 T olive oil, and 1/8 tsp salt. Bake 20 to 25 minutes, or until sweet potatoes are soft. 2. Meanwhile, heat remaining 11/2 T olive oil in a large skillet over medium-high heat. Add onion and garlic and saute for 6 to 8 minutes, until onion is translucent, stirring frequently. Add chili powder, cumin, cayenne pepper, and 1/4 tsp salt, and saute for 60 seconds, until fragrant. Add beans, and reduce heat to medium-low. Cook beans for 10 minutes to let the flavors meld, stirring occasionally. Remove from heat. 3. Wrap tortillas together in aluminum foil and heat in oven for 3 to 5 minutes, or until warm. Remove and top with a spoonful of sweet potatoes and beans. Divide goat cheese crumbles between tacos, and add cilantro leaves. Finish with a squeeze of lime.