South of the Border Sweet Potatoes

Am I in a sweet potato craze? Maybe so. They are so delish!

Sweet Potato and Black Bean Soft Tacos

2 small sweet potatoes, peeled and diced into about 1/2 inch cubes

1/2 of a small red onion, diced

2 tablespoons olive oil

1 can black beans, rinsed and drained

1/2 cup frozen sweet corn

1/2 teaspoon paprika

1/4 teaspoon ground cumin

1/4 teaspoon kosher salt

juice of 1 lime

1/2 cup fresh cilantro, chopped

1 cup thinly sliced cabbage (coleslaw mix is good)

1/2 cup crumbled cotija cheese, (or crumbled feta or crumbled goat cheese)

Salsa of your choice, pico de gallo is good

8 corn tortillas

Heat olive oil in large skillet over medium heat. Add onion and sweet potato and cook until sweet potato is almost tender, about 15 minutes. Add beans, corn, paprika, cumin, salt and lime juice.

Reduce heat to medium-low and cook until potatoes are completely tender and beans and corn are hot, about 10 more minutes.

While mixture is cooking, heat the tortillas over a gas burner, or wrap them in foil and place in a 400 degree oven directly on the rack, for about 5 minutes.

Assemble tacos: fill tortilla with sweet potato filling, top with cabbage, cilantro, cheese and salsa.