2 Medium-sized Sweet Potatoes, Peeled And Diced

1 Can Of Black Beans, Rinsed And Drained

1 Small Onion, Finely Chopped

2 Cloves Of Garlic, Minced

1 Jalapeño Pepper, Seeded And Finely Chopped (Adjust According To Your Spice Preference)

1 Teaspoon Ground Cumin

1 Teaspoon Chili Powder

1/2 Teaspoon Paprika

8 Small Tortillas (Corn Or Flour)

Olive Oil

Step: 1

Place The Diced Sweet Potatoes On A Baking Sheet, Drizzle With Olive Oil, And Sprinkle With Salt And Pepper. Toss To Coat The Sweet Potatoes Evenly. Roast Them In The Oven For About 20 Minutes Or Until They Are Tender And Slightly Caramelized.

Step: 2

While The Sweet Potatoes Are Roasting, Heat A Tablespoon Of Olive Oil In A Large Skillet Over Medium Heat. Add The Chopped Onion, Minced Garlic, And Jalapeño Pepper. Sauté Until The Onions Are Translucent And Fragrant, About 3-4 Minutes.

Step: 3

Add The Black Beans to The Skillet With The  Mixture. Gently Toss To Combine All The Ingredients.

Step: 4

Once The Sweet Potatoes Are Done, Add Them To The Skillet With The Black Bean Mixture. Gently Toss To Combine All The Ingredients.

Step: 5

Add The Ground Cumin, Chili Powder, Paprika, Salt, And Pepper. Stir Everything Together And Cook For Another 5 Minutes, Allowing The Flavors To Meld Together. Remove From Heat.

Step: 6

Warm The Tortillas According To Package Instructions Or On A Dry Skillet For A Few Seconds On Each Side.

Step: 7

Spoon The Sweet Potato And Black Bean Mixture Onto Each Tortilla. Add Your Desired Toppings, Such As Diced Avocado, Chopped Cilantro, Salsa, Sour Cream, Or Shredded Cheese.