Black Bean & Sweet Potato Tacos with Cilantro-Lime Rice

INGREDIENTS
For the black beans

• 1 15-ounce can black beans, drained and rinsed 
• 2 tablespoons olive oil 
• 1/2 medium yellow onion, diced 
• 1/2 teaspoon kosher salt 
• 1 clove garlic, minced  

For the roasted sweet potatoes 

• 1 to 2 medium sweet potatoes, cut into small cubes 
• 2 Tbsp. olive oil 
• 1/2 teaspoon kosher salt 
• 1 teaspoon chili powder 
• 1/2 teaspoon ground cumin

For the cilantro-lime rice

• 2 cups uncooked long grain rice 
• 3 cups veggie broth 
• 1/2 bunch cilantro, chopped
• 1 medium lime (juice) 
• 1 Tbsp olive oil
• Salt, to taste

To serve

• Corn tortillas, warmed (optional: lightly fry in oil)
• Sliced jalapeños 
• Cilantro, chopped 
• Green onion, sliced
• Lime slices
• Avocado (not pictured)

DIRECTIONS

1. For the black beans: Heat the oil in a saucepan over medium heat. Add the onions and salt, and sauté until transparent. Then, add the garlic and sauté until fragrant. Stir in the beans.
2. For the roasted sweet potatoes: Preheat the oven to 425F. Toss the sweet potatoes with the oil, salt, cumin and chili powder. Spread on a baking sheet and bake for 30 minutes, stirring halfway, until the sweet potatoes are crispy.
3. To assemble the tacos: Add the black beans and roasted sweet potatoes to the warmed tortillas. Then top with cilantro, green onion, sliced jalapeños, avocado and lime juice. 
4. For the cilantro-lime rice: Add 3 cups of veggie broth to a medium sauce pot. Add the rice to the pot, cover, and bring the pot to a boil over high heat. When the pot reaches a full boil, turn the heat to low and simmer for 20 minutes. After 20 minutes, remove the pot from heat and rest 10 minutes, covered. Once the rice is ready, add the cilantro, lime juice, oil, and salt. Gently fluff to combine.

* Use any leftover filling to make Black Bean & Sweet Potato Taquitos and freeze for later.