White Bean Sweet Potato Tacos

• servings: 6 servings
• active time: 10 minutes
• total time: 1 hour

Ingredients

8 -10 tortillas

1 large sweet potato, about 2 cups diced

1 can cannellini beans, drained (15 oz)

1 yellow onion

1 cup finely shredded kale

2 tsp paprika

1 1/2 tsp cumin

1 tsp smoked paprika

1 tsp salt

1/2 tsp black pepper

1/4 tsp cayenne pepper (optional)

2 -3 tbsp olive oil

1 cup shredded cheese of choice

Sour cream or greek yogurt

Salsa

Fresh cilantro

Directions

Preheat the oven to 400 F.

Dice the sweet potato and chop the onion and add it to a large sheet pan with the drained white beans. Toss the veggies with about 2 tbsp of olive oil and all of the spices.

Roast the seasoned vegetables for 30-40 minutes, tossing halfway through.

Once they're cooked, remove the pan from the oven and toss in the kale while the veggies are still warm.

Remove the vegetables from the sheet pan and add your tortillas to the pan. Layer a handful of cheese onto one half of the tortilla followed by some of the bean mixture. Fold the tortilla over and press to hold them down. If the tortillas don't stay folded, you can place another sheet pan on top to hold them down while baking

Lightly spray the tortillas with cooking spray and place them back into the oven for 10-12 minutes on the top rack. You can also air-fry the folded tacos on 375 F for about 8 minutes

Top with your favorite sides when ready to serve