Roasted Sweet Potato & Black Bean Tacos

One of my very first attempts at serving dinner without serving meat with it. I'm sure this will hardly ever happen in our household, but it seemed to go over well at least this one time.

Baked, multigrain tortilla chips with spicy salsa were served with these tacos. YUM!

Roasted Sweet Potato & Black Bean Tacos
Serves: 12 tacos (we used 1/2 the recipe and only made 6)
Adapted by: http://www.oprah.com/food/Roasted-Sweet-Potato-and-Black-Bean-Tacos-Recipe

Ingredients
1 1/2 tablespoons canola oil, divided
1 white onion, diced
1 large poblano pepper OR green bell pepper, seeded and diced (recommend the poblano)
2 cloves of garlic, minced
1 teaspoon lite salt, divided
1 medium orange sweet potato, cut into 1/2 inch dice pieces
1 cup black beans, drained and rinsed
1/4 teaspoon black pepper
12 corn tortillas or store bought taco shells
1 cup shredded monterey jack cheese
chipotle sauce - optional
pico de gallo or salsa - optional

Directions
-Preheat oven to 400 degrees.
-Heat a large, ovenproof skillet (we used a cast iron skillet) over medium high heat. Add 1 tablespoon canola oil and heat up.
-Add the onion and poblano/green pepper. Cook, stirring frequently, until lightly caramelized. Add in the garlic and salt.
-In a mixing bowl, combine the sweet potato with 1/2 tablespoon canola oil and 1/4 teaspoon salt. Add to skillet and cook for 1 minute, then place in the oven and roast for 15 minutes.
-If using corn tortillas, make sure to warm them up in the oven or microwave.
-Remove the skillet from the oven and add the black beans and pepper. Stir all ingredients until combined thoroughly.
-Place some of the mixture onto a corn tortilla and top with cheese and pico de gallo.
-Serve

Enjoy! :)