Sweet Potato & Black Bean Crispy Tacos

Servings: 4 small tacos

• 1 small sweet potato peeled and diced into small cubes

• 1 can black beans drained and rinsed

• EVOO spray + 1tbsp EVOO + 1tsp EVOO

• 3tsp taco seasoning

• 1/2 diced red onion

• 1 cup cheese of choice

• Salt and pepper

• 4 small taco shells

1. Preheat oven to 400 degrees

2. Toss diced sweet potatoes in a bowl with salt, pepper and 1tbsp EVOO

3. Spread evenly on cookie sheet lined with non stick baking mat

4. Bake for about 20 minutes or until potatoes are soft. Remove from oven and set potatoes aside

5. Add 1tsp EVOO to skillet with black beans and taco seasoning. Cook for about 4 minutes and then turn off heat and let cool.

6. Once cooled, divide the beans in half. Take half of the beans and pulse in a food processor a couple times (keep it chunky)

7. Remove the processed beans and spread them out and the baking mat in a single layer

8. Bake for about 15 minutes and then take a spatulas and mix them up. Bake for another 5-10 minutes until beans get crispy

9. Warm up the taco shells for 20 seconds in the microwave. Then add filling: take a few of the sweet potato pieces and spread them out with a fork on 1/2 the tortillas for the first layer. Then add the regular sautéed beans and gently mash with a fork (you kind of press them into the sweet potato), then top with the crispy beans. On the opposite side, add your cheese and fold in half. Then spray each side of the taco with EVOO spray and place cheese half down on baking mat

10. Cook tacos for about 10 minutes per side