Preheat the oven to 450 degrees

Peel and dice the sweet potatoes and place in a bowl

Add the salt, pepper, garlic powder, onion powder, chili powder, cumin, and enough olive oil to coat (I used ¼ cup)

Toss well to combine the spices and oil with the sweet potatoes

Transfer the sweet potatoes to a nonstick baking sheet and roast at 450 degrees for 15 minutes

Stir and flip potatoes, and roast an additional 10 - 15 minutes, until the edges are crispy

While the sweet potatoes are cooking, add the diced onion, minced garlic, and 1 teaspoon of olive oil to a large skillet

Cook over medium high heat for 7 - 10 minutes, until the onion is soft and translucent

Add the drained black beans, lime juice, and cooked sweet potatoes and stir until heated through

Taste and adjust seasonings if necessary

Serve the sweet potato and black bean filling on soft taco shells 

Garnish with chopped fresh cilantro

Add toppings of choice. We love sour cream, avocado, and fresh squeezed lime juice