Preheat your oven to 425 degrees F (220 degrees C).
Sweet Potatoes (2)
and chop them into cubes, about 2-inches wide. If you are using frozen sweet potato cubes, skip this step.
To a large baking sheet, add sweet potato cubes and
Onions and Peppers (4 cups)
Olive Oil (2 Tbsp)
Taco Seasoning (1 packet)
on top of your vegetables, and use clean hands or a large spoon to toss, encouraging the oil and seasoning to evenly coat them.
Roast in the oven for 20 minutes.
Meanwhile, drain and rinse your
Black Beans (1 can)
. After 20 minutes, remove your vegetables from the oven. Add the black beans and toss with a spoon.
Put the baking sheet back in the oven for another 5 minutes to warm the beans.
Assemble your tacos by adding the vegetables, beans, and
Shredded Mexican Cheese Blend (2 cups)
Flour Tortillas (8)
. Optionally, top with
Shredded Iceberg Lettuce (1/2 cup)
Red Onion (1/2)
Sour Cream (2 Tbsp)
Fresh Cilantro (1 3/4 cups)
. Enjoy hot!