Black Bean & Sweet Potato Tacos

1. Preheat the oven to 425°F (220°C) and spread 2 tablespoons of olive oil evenly on a sheet pan. Remove the flesh from the cooked sweet potatoes and mash in a mixing bowl. Stir in cumin and set aside.

2. Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add sliced onions and chopped garlic, sauté until tender. Add black beans, chopped chipotle peppers, salt, and pepper, sauté for 2-3 minutes. Stir in spinach until wilted.

3. Wrap corn tortillas in a damp paper towel and microwave for 15-30 seconds to steam them. Place each tortilla on the greased baking sheet, and flip to coat both sides in oil. Spread mashed sweet potato on half of each tortilla, top with the bean mixture, fold, and flip the taco.

4. Arrange folded tacos on the baking sheet in a single layer. Bake in the oven for 8 minutes, flip tacos, then bake an additional 8-10 minutes until crisp and golden. Remove from oven and let cool for 3-5 minutes.

5. Serve tacos with cilantro, avocado, a squeeze of lime, and optional vegan nacho cheese.