Sweet potato and black bean tacos



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1.5 pounds sweet potato (about 1 large), scrubbed, peeled, and cut into 1-inch chunks 2 tablespoons olive oil ¼ teaspoon cinnamon ½ teaspoon cumin ½ teaspoon salt ¼ cup chopped red onion, diced finely 1 can of black beans, rinsed and drained 3 Tablespoons lime juice, plus several limes cut into wedges for garnish 12-14 corn tortillas, warmed Guacamole Cilantro for garnish

1. Heat oil in a non-stick skillet over medium heat, add onion and sweet potato. Cook until softened. Once softened, add the beans, spices and take off the heat. Stir in the lime juice. 2. Warm tortillas in the microwave until soft and pliable (usually 10-15 seconds in my microwave). Put a large river of guacamole down the middle of the tortilla. Spoon the sweet potato mixture onto the guacamole. Garnish with cilantro. 3. Serve with additional limes if desired.

More recipes at allergyawesomeness.com

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