Servings: Yield: 4 to 6| Total time: 50 minutes

2 teaspoons olive oil 2 teaspoons olive oil
1 medium yellow onion, chopped 1 medium yellow onion, chopped
2 cloves garlic, minced (about 1 teaspoon) 2 cloves garlic, minced (about 1 teaspoon)
2 teaspoons chili powder 2 teaspoons chili powder
1 teaspoon cumin 1 teaspoon cumin
1 teaspoon salt 1 teaspoon salt
1/4 teaspoon black pepper ¼ teaspoon black pepper
1/2 teaspoon paprika ½ teaspoon paprika
Pinch of ground cayenne pepper Pinch of ground cayenne pepper
1 15-ounce can black beans, rinsed and drained 1 15-ounce can black beans, rinsed and drained
1 14.5-ounce can diced tomatoes 1 14.5-ounce can diced tomatoes
1 pound sweet potatoes, cut into 1/2-inch chunks 1 pound sweet potatoes, cut into ½-inch chunks
1/2 cup corn kernels (preferably organic) ½ cup corn kernels (preferably organic)
1 cup water 1 cup water
4-6 whole-wheat tortillas 4 to 6 whole-wheat tortillas

Toppings: guacamole, salsa, cilantro, lime juice
1. In a large pot over medium heat, warm oil.
2. Add onion; cook for 5 minutes, until onion starts to brown. Add garlic; cook for
1 minute. Add chili powder, cumin, salt, pepper, paprika, and cayenne pepper.
Stir to coat the vegetables in the spices; cook for 1 more minute, until fragrant.
3. Add black beans, tomatoes, sweet potato chunks, corn, and water. Turn the
heat to high; bring to a boil.
4. Reduce the heat to low; partially cover the pot and let simmer for 35 to 40 minutes,
until the sweet potatoes are tender.
5. Warm tortillas in the microwave. Serve taco filling on tortillas (or on top of
greens). Top with guacamole, salsa, cilantro, lime, or other desired toppings!