Sweet Potato & Black Bean Tacos with Pomegranate Guacamole

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  • 1 large sweet potato, peeled and cut into bite-size pieces
  • 3 tablespoons olive oil, divided
  • 1/3 cup diced onion
  • 1 15-ounce can unseasoned black beans, drained and rinsed
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper (or to taste)
  • 6 small flour tortillas (or whatever you prefer)


  • 2 medium ripe avocados
  • 1/3 cup diced red onion
  • 1/4 cup chopped cilantro
  • 2 Tablespoons freshly squeezed lime juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup pomegranate seeds


  1. Preheat oven to 400 degrees F. Line a cookie sheet with parchment paper. Add the sweet potatoes in an even layer. Drizzle 1 tablespoon of the olive oil over the potatoes. Sprinkle with some salt and pepper. Roast the potatoes in the oven for 10-15 minutes until cooked and lightly golden.
  2. While the potatoes are roasting, heat the remaining 2 tablespoons of olive oil in a saute pan on medium heat. Add the onion and cook for about 3-4 minutes or until translucent. Add in the black beans along with the cumin, chili powder, paprika, cayenne pepper, and the salt and pepper. Cook for another 4 minutes until beans are softened. Once the potatoes are done, add to the black bean mixture and stir together. Let everything cook together for another 5 minutes and then serve on tortillas with Pomegranate Guacamole
  3. For the Pomegranate Guacamole, halve and pit the avocados then scoop out the flesh into a large bowl. Add the red onion, cilantro, lime juice, salt and pepper to the bowl, mashing the mixture together with two forks until it reaches your desired consistency. Stir in the pomegranate seeds & serve!

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