Black Bean and Sweet Potato Taco!

Who doesn't love a taco?! The shells are the tricky part.  Make sure to ALWAYS read the ingredients list on the processed foods you buy.  Corn tortillas are my favorite but it is very difficult to find a good source that do not contain partially hydrogenated oils, tons of sodium and sugar. YUCK.  Find the best ones you can and have one.  My secret... have one taco and then make a pile of what you have inside your taco, on the other side of the plate. Win!
These tacos contain great vegetarian protein, high levels of vitamins, minerals and good fats and they are DELICIOUS!

2 medium sized sweet potatoes(yams) diced
2 Tbs olive oil
2 tsp cumin
1 tsp paprika
1 tsp turmeric
1 tsp coriander
1/2 tsp cayenne pepper (or more if you like heat)
1 tsp cinnamon
1 tsp garlic powder
salt and pepper

2c Black beans, defrosted (1 can if using canned)
1 medium onion, chopped
2 ears of shucked corn (about a cup if using frozen)
2 cloves garlic, minced
2 Tbs honey
3 Tbs fresh lime juice
1/4 c fresh cilantro

Toppings: Sliced avocado, fresh tomato, sliced red onion, diced red bell pepper, dollop of non-fat Greek Yogurt

Preheat oven to 425f. In a large bowl combine sweet potatoes, oil and spices.  Mix well to coat the potatoes.  Place on a parchment paper lined cookie sheet (easier clean up, you are welcome) and bake until crispy.
Caramelize the onion in 1 Tbs olive oil (about 10 minutes covered on low heat)  then add garlic and heat for one minute. Add beans, corn, honey and lime juice and heat through.
These two steps can be done ahead of time (like at nap time) and reheated for dinner. When ready to eat stir the sweet potato, beans and cilantro together. Place your choice of fresh ingredients on the top and enjoy!!