Sweet Potato Tacos

2 sweet potatoes, peeled and chopped into bite size chunks
1/2 jalapeno pepper, seeded and diced very small
1 bell pepper, diced
1 small onion
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons olive oil
1 15 oz. can black beans (or 2 cups cooked black beans)
juice of 1 lime
2 cups cooked rice (use brown or jasmine)

Optional toppings:
handful chopped cilantro
diced avocado or guacamole
chopped tomatoes
sour cream
siracha or other hot sauce

Preheat oven to 425 degrees

1. Place sweet potatoes, jalapeno, bell pepper, onion, cumin, chili powder, salt, pepper on large baking sheet. Drizzle with olive oil and toss well to coat.
2. Bake mixture 20-25 minutes until sweet potatoes are tender and lightly browned.
3. Transfer to mixture to large bowl, toss with black beans and lime juice.
4. Scoop 1/2 cup rice onto plate, top with sweet potato mixture and desired toppings.