1extra-large sweet potatopeeled and cut into 1/2-inch cubes
1small onioncut into 8 wedges, then broken apart
1tablespoonfresh lime juice
1/8-1/4teaspooncayenne pepperor omit altogether for milder potatoes
Salt to taste
115-ounce can black beans, rinsed and drained (or 1 1/2 cup cooked black beans)
Lime wedgescilantro, salsa, hot sauce, crumbled queso fresco or shredded cheese, diced tomatoes, sour cream or cashew cream, and other taco toppings for serving
Preheat oven to 400ºF.
Toss the sweet potato cubes, onion wedges, olive oil, lime juice, cumin, chili powder, cayenne pepper, and salt in a bowl. Transfer to a rimmed baking sheet and bake for about 25 minutes, or until potatoes are tender, stirring halfway through cooking time.
When potatoes are almost done, combine the black beans and salsa in a small saucepan. Cook over medium heat until warmed through.
Fill each taco with salsa beans and sweet potatoes, then finish with desired toppings and a squeeze of lime juice.