# What You'll Need:
→ Produce
01 - 2 medium sweet potatoes, peeled and cut into 1/2-inch cubes
02 - 1 cup canned black beans, drained and rinsed
03 - 2 cups shredded romaine lettuce
04 - 1 lime, quartered
→ Shells
05 - 8 small corn taco shells
→ Seasonings
06 - 1 tablespoon olive oil
07 - 1/2 teaspoon ground cumin
08 - 1/2 teaspoon smoked paprika
09 - 1/4 teaspoon kosher salt
10 - 1/4 teaspoon freshly ground black pepper
# Directions:
01 - Preheat oven to 425°F. Toss cubed sweet potatoes with olive oil, cumin, smoked paprika, salt, and pepper until evenly coated.
02 - Spread seasoned sweet potatoes in a single layer on a baking sheet. Roast for 25 minutes, stirring once halfway, until tender and lightly browned.
03 - Heat taco shells in a dry skillet over medium heat for 1 minute per side, until pliable or lightly crisp.
04 - Fill each taco shell with roasted sweet potatoes, black beans, and shredded lettuce. Squeeze fresh lime over each before serving.
