Sheet-Pan Sweet Potato Tacos

Peel your 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) . Add Olive Oil (2 Tbsp) and 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.

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.

Assemble your tacos by adding the vegetables, beans, and Shredded Mexican Cheese Blend (2 cups) to your Flour Tortillas (8) . Optionally, top with Avocado (1) , Shredded Iceberg Lettuce (1/2 cup) , Tomato (1) , Red Onion (1/2) , Sour Cream (2 Tbsp) , and Fresh Cilantro (1 3/4 cups) . Enjoy hot!