sweet potato and black bean tacos

Hall of Fame!  Thank you, Erin, for sending this amazing recipe to me.  The entire family loved their tacos.  My husband commented on all the different interesting flavors.  This is a great recipe to satisfy the whole family which can be tricky with a non-meat eater. 
Note to self:  Had I known this recipe would've been such a success with my husband I'd have saved it for Father's Day.  I have no idea what to make.  Maybe this again! :)

sweet potato and black bean tacos (simply recipes) 
for the roasted sweet potatoes:
1 to 2 medium sweet potatoes, cut into 1/2-inch cubes (about 2 cups cubed)
2 tablespoons cooking oil
1/2 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon ground cumin

for the beans:
2 tablespoons oil
1/2 medium onion, diced (about 1/2 cup)
1/2 teaspoon kosher salt, plus more to taste
1 clove garlic, minced
1 jalapeno, stemmed, seeded and minced
1 (15 ounce) can black beans, drained and rinsed
apple cider vinegar or water, as needed

to serve:
10-12 corn tortillas (I used a corn/wheat blend)
1/2 cup salsa
1 ripe avocado, thinly sliced or guacamole
fresh cilantro, roughly chopped
lime wedges
1/4 cup crumbled cotija cheese

Preheat oven to 425 degrees.
Roast the sweet potatoes:  In a medium-sized bowl, toss the sweet potatoes, oil, salt, cumin and chili powder.  Spread on a  baking sheet in an even layer.  Bake 15 minutes then use a spatula to flip and stir the sweet potatoes.  Roast another 15 minutes or until sweet potatoes have puffed up and have crisp, roasted edges.
Make the black beans:  While the sweet potatoes roast, heat the oil in a medium saucepan over medium heat.  Add the onions and 1/2 teaspoon salt, and saute until soft and translucent, 5 to 7 minutes.  Add the garlic and jalapeno and saute 2 minutes more.  Fold in beans.  Cook, stirring occasionally, until the beans are soft and seasoned, about 10 to 15 minutes.  If beans seem dry or bottom of pan starts to sizzle, add a splash of apple cider vinegar or water as needed.  Taste and add salt as needed.
Warm the tortillas:  We "toasted" them on our gas stove.
Serve the tacos:  Fill tortillas with beans, sweet potatoes, salsa, avocado slices, cilantro and cotija cheese.  Delicious!!