2 medium sweet potatoes, peeled and cut into 1/2” cubes
15 ounces (1 can) black beans, drained and rinsed if using canned
1 tablespoon lime juice, plus wedges for serving
1/4 teaspoon salt
1/4 teaspoon pepper
8 tortillas, flour or corn
4–6 ounces feta cheese
Handful of greens
Heat the oil in a skillet or saucepan over medium heat. Add the garlic and cook for 30 seconds. Add the paprika and cumin and stir a few times. Add the onion and cook for 2-3 minutes, until the onion starts to soften.
Add the sweet potato, cover and cook for about 15 minutes, or until tender, stirring once or twice.
Add the black beans and lime juice and cook until heated. Season with salt and pepper to taste.
Assemble the tacos: spoon the cooked sweet potato mixture into the taco shells and top with feta, greens, and cilantro. Sprinkle with fresh lime.