SWEET POTATO & BLACK BEAN TACOS {VEGAN & GLUTEN-FREE}

 Ingredients:

For the Roasted Potatoes:

2 pounds sweet potato, peeled and cut into 1/2" cubes (about 2 large or 3-4 small potatoes)

2 Tablespoons olive oil

1/2 tsp salt

For the Black Beans:

2 cans black beans rinsed and drained

1 Tbsp olive oil

2 garlic cloves minced

1/2 tsp. siracha  

1/4 tsp cayenne pepper

1/2 cup water

1/2 Tbsp lemon juice

salt & pepper to taste

Topping:

2 small avocados

1 Tablespoon lemon juice

Directions:

Add oil to a medium sized bowl. Toss in sweet potatoes and coat well.

Line a tray with parchment paper. Add sweet potatoes. Make sure the potatoes don't overlap

Add potatoes to a preheated 400 degree oven. Bake for 30 to 35 minutes and toss potatoes at about 15 minutes so they are browned on both sides. 

Heat garlic in a medium sized pan, add black beans, siracha, cayenne pepper and water. Cook for about 7 to 10 minutes.

Mash half of the beans with a potato masher, stir and cook an additional 3 minutes to dry out some of the moisture

Mix in the lemon juice and salt and pepper, remove from heat and let cool slightly before serving

Scoop out the avocado's and add as much or as little lemon juice that you prefer. You could add onions to it but I didn't have any left.

On a warmed corn tortilla, layer about 2 tablespoons of black beans, about 1/4 cup of sweet potato chunks and guacamole 

This is seriously good!