Sweet Potato & Black Bean Tacos

Yields: 2 servings

Ingredients:

1/2 cup brown rice
2-3 medium to large sweet potatoes
1 tbs olive oil
salt
dash of cumin, chili powder, garlic powder (all optional)
1 can black beans
6 small corn or whole wheat tortillas
1 avocado, cut into cubes
your favorite salsa
optional: diced tomatoes, grated cheese, lettuce, peppers

Directions:

Cook brown rice according to package directions.

Heat oven to 450 degrees. Spray large baking sheet with non-stick vegetable oil spray. Peel and cut sweet potatoes into 3/4-inch cubes. Toss in large bowl with olive oil and sprinkle with salt and any other desired spices. Spread in one layer on baking sheet and roast for 25-30 minutes, turning once, until soft and crispy on the edges. Meanwhile, heat black beans in pan over low heat. Heat a small skillet over medium heat and use to warm up tortilla.

Arrange warm tortilla on a plate and top with brown rice, black beans, roasted sweet potatoes, avocado, your favorite salsa (mine is peach salsa) and any other toppings you enjoy.