This quick and easy taco dinner adds your favorite toppings right in the skillet.

Makes 6 servings, 2 tacos per serving.

Ingredients:

• 2 Tbsp vegetable oil

• 3/4 cup (1 medium) sweet onion, diced
• 4 cups (2 large) sweet potatoes, peeled and diced into 1/2 to 1-inch cubes
• ¼ tsp ground cumin
• Salt and pepper
• 15.5 ounces (1 can) black beans, drained and rinsed
• 1-1/2 cups shredded lettuce
• 3 medium tomatoes, chopped
• 1 avocado, sliced or chopped
• 1 cup crumbled queso fresca Mexican cheese
• 12 corn tortillas, warmed
• Salsa 

Directions:

• Add oil into a 12-in skillet or wok on medium heat.  Add onions and cook until translucent.  Add diced sweet potatoes and cumin.  Cook for 12-15 minutes, stirring frequently, until slightly browned and tender.  Add salt and pepper to taste
• Stir in black beans and cook for 5 more minutes or until beans are warmed through.  Remove from heat. 
• Top sweet potato and black beans in the skillet with shredded lettuce, tomatoes, avocado and cheese.  Serve with warm tortillas and salsa.

Tips:

• Mix up the toppings with these additional favorites: chopped green onions, sour cream, corn, chopped red bell pepper, chopped cucumbers or guac.

• How to Warm Tortillas:  Preheat oven to 300°F.  Wrap tortillas in batches of six in aluminum foil and place in the oven for about 10-15 minutes until fully heated.