1 large sweet potato, peeled and diced small (1 cm cubes)
1 can of seasoned black beans, drained and rinsed
1/2 large yellow or sweet onion, diced small
Salt and pepper to taste
1 T vegetable oil
Tortillas (corn or flour)
Optional toppings: avocado, bell peppers, cilantro, sour cream or yogurt.
Over medium heat in a skillet, heat the oil and sauté the onions until soft. Season with salt and pepper if desired. Add in the diced sweet potato and cook until the potatoes are fork tender, stirring the mixture occasionally, about 8 minutes. You can add in a few tablespoons of water to help soften the potatoes. Add in the drained and rinsed black beans and warm through.
Warm your tortillas and then top with the filling, sliced avocado, diced bell peppers, cilantro, sour cream, and any other taco toppings.