Sweet potato and black bean tacos

• Toritillas

• 3 medium or 2 large sweet potatoes

• olive oil

• Cinamon

• salt

• olive oil 

• 1 teaspoons ground cumin

• 1/2 teaspoon chili powder

• 2 cups cooked black beans

• 1/2 teaspoon lime juice

• Freshly ground black pepper

Recommended but optional:

             Fresh cilantro, fresh avacado slices, cheese, and sour cream.

1. Peel and dice the sweet potato to your liking.  To make this a quick option freeze the diced sweet potatos, but I prepare these earlier in the day.  

2. put a few tablespoons of olive oil to a baking dish and spread the potatos in a single layer sprinkle a very small amount of salt and sprinkle cinamon over the potatos.  Roast at 400 deg until you can put a fork into them.

3. When you put the potatoes in the oven add 2 cups of black beans and 6cups of water to an instant pot.  Press the bean button or timed cook for 35 minutes.  Let the pressure naturally release for 10 minutes before opening.

4. saute the onions.

5. Drain the beans if needed and add the sweet potatoes and onions then add the cumin a pinch of salt and the chile powder and mix.

6. Then add the recommended but optional items as you wish.