Sweet Potato and Cauliflower Tacos by Playswellwithbutter

Ingredients

• 1 large sweet potato, peeled and diced into 1/2-inch cubes
• 1 medium cauliflower, cut into bite-sized florets
• 1 can (15 oz) black beans, rinsed and drained
• 3 tbsp olive oil
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 8 small corn or flour tortillas

Instructions

1. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2. Toss the diced sweet potatoes and cauliflower florets in a large bowl with olive oil, chili powder, cumin, smoked paprika, garlic powder, and salt until evenly coated.
3. Spread the vegetables in a single layer on the prepared baking sheet and roast for 25-30 minutes, tossing halfway through, until tender and lightly browned.
4. Warm the black beans in a small saucepan over medium heat for 5 minutes, or microwave for 2 minutes until heated through.
5. Warm the tortillas in a dry skillet over medium-high heat for 30 seconds per side until pliable.
6. Assemble the tacos by filling each tortilla with the roasted vegetable mixture and a spoonful of black beans until ready to serve.