You won't miss the meat in these hearty and flavorful sweet potato tacos. Fluffy flour tortillas layered with refried black beans and seasoned, roasted sweet potatoes are a perfect vegetarian option.

Ingredients

• 3 medium sweet potatoes, peeled and chopped into 1/2-in. cubes
• 1/2 cup chopped sweet onion
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon onion powder
• 1/4 teaspoon pepper
• 1/8 teaspoon cayenne pepper
• 1 tablespoon olive oil
• 1 can (15 ounces) refried black beans
• 12 flour tortillas (6 inches)
• 1 medium ripe avocado, peeled, sliced
• 1/4 cup finely chopped red onion
• 1/4 cup chopped fresh cilantro
• 6 lime wedges

Directions

1. Preheat oven to 400°. In a large bowl, combine first 11 ingredients; toss to coat. Place onto foil-lined baking sheets. Roast until sweet potatoes are fork-tender and crispy on the edges, 25-30 minutes.
2. Heat refried black beans according to package directions. Divide amongst tortillas. Top each tortilla with roasted sweet potato mixture. Garnish with avocado, red onion, cilantro and lime wedges.