Roasted Sweet Potato and Black Bean Tacos

This is a tried and true invention of mine. It's pretty quick to make too.

1 can black beans, drained and rinsed
1-2 cloves garlic, minced
3 medium sweet potatoes, peeled and cut into 1/2 inch cubes
3 T olive oil
8 fresh corn tortillas, El Milagro is best
8 T Frontera tomatillo salsa

Preheat oven to 375 F. Toss cubed sweet potato in casserole dish with 2 T olive oil. Cover and roast for 25 minutes, or until soft and brown. In a saucepan over medium heat, saute garlic in remaining oil. Add black beans, stir, and turn down heat. Let simmer, stirring occasionally, until beans are warmed through, usually 10-15 minutes. I suggest mashing them minimally with a fork to give the potatoes something to hold on to. On a dry skillet or griddle, warm tortillas on each side for 1 minute.

For each taco, layer 2 tortillas (the second layer reinforces the first one which is likely to split), 2-3 T of black beans, 2 T roasted sweet potatoes and 2 T salsa.

Makes 4 tacos.