Sweet Potato and Black Bean Tacos with Mango Salsa

Preheat oven to 400°F (200°C).

In a large bowl, toss diced sweet potatoes with 1 tablespoon of olive oil, chili powder, cumin, garlic powder, salt, and pepper. Spread in a single layer on a baking sheet.

Roast for 20-25 minutes, or until sweet potatoes are tender and slightly browned, flipping halfway through.

While sweet potatoes are roasting, prepare the mango salsa. In a medium bowl, combine diced mango, red onion, red bell pepper, jalapeño (if using), cilantro, and lime juice. Mix well and set aside.

In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the rinsed and drained black beans and cook for 5-7 minutes, stirring occasionally, until heated through.

Warm the tortillas according to package directions (microwave, skillet, or oven).

To assemble the tacos, fill each tortilla with roasted sweet potatoes, black beans, and top with mango salsa. Add sliced avocado and crumbled feta cheese (if using).

Serve immediately.