Curried Sweet Potato & Black Bean Tacos

I've got a good one for you tonight, my friends! As you may know, I have a plethora of sweet potatoes in my pantry right now. I also have a large stock of frozen black beans in the freezer. The two go well together, as they did in our dinner tonight. I was originally inspired by these sweet potato enchiladas but they just weren't quite what I was in the mood for...so I did my own thing. Here's who to do it my way:

First, dice up a sweet potato (skin on please!), season it with curry powder and red pepper, and throw it in the oven to roast at 425 degrees.

After about 10 minutes, add some sliced red onion and let them roast for another 20 minutes or so, stirring occasionally.

Meanwhile, defrost some black beans and dice up a tomato.

I chose to keep my taco vegetarian, but the hubby likes his meat...so for his, I sliced up a leftover Broccoli & Mushroom Turkey Burger. Pile on the beans (and meat if you choose) then top with the potatoes and onions:

 

Top with a little bit of low-fat cheese and diced tomato.

You could also top with more veggies, like spinach (which may or may not have been my plan, had I not forgotten), or add some salsa.

 I served mine with green beans.

Enjoy!

--Lindsay--