Black Bean and Sweet Potato Tacos

From the garden

• 2 large sweet potatoes, peeled and cut into 1/2-inch cubes
• 1 clove garlic, minced
• ¼ cup fresh cilantro, chopped
• 1 small red onion, finely diced (optional)

From the pantry

• 2 tbsp olive oil
• 2 tsp chili powder
• 1 tsp ground cumin
• ½ tsp smoked paprika
• 1 can black beans, drained and rinsed
• 12 corn tortillas
• 2 limes, cut into wedges
• 1 avocado, sliced (optional)
• ½ cup crumbled feta or cotija (optional)
• salt — to taste

1. Heat the oven to 425°F. Toss the sweet potato cubes with the olive oil, chili powder, cumin, smoked paprika, and a big pinch of salt, spread on a rimmed sheet pan with space between them, and roast 20–25 minutes, flipping once, until browned at the edges and tender inside.
2. Meanwhile, warm the black beans in a small saucepan over medium-low with the garlic, a splash of water, and a pinch each of cumin and salt, 5 minutes. Mash a few beans against the side of the pan so they hold together in the taco.
3. Char the tortillas directly over a gas flame or in a dry hot skillet, about 20 seconds per side, and keep them warm wrapped in a clean towel.
4. Build the tacos: a spoonful of beans, a pile of roasted sweet potato, then cilantro, red onion, avocado, and cheese if using. Squeeze lime over everything at the table.