Sweet Potato, Corn, and Black Bean Tacos
Preheat oven to 425°F. Line a baking sheet with tin foil or parchment paper and set aside.
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Cooking tools:
- Chef's knife
- Cutting board
- Can opener
- Mixing bowl
- Measuring spoon
- Measuring cup
- Baking sheet
- Aluminum foil
- Parchment paper
- Oven
- Skillet
- Stove
- Spatula
- Spoon
Ingredients
- 3/4 pounds sweet potato, diced
- 2 tablespoons olive oil, divided
- 2 tablespoons homemade taco seasoning (see recipe)
- 1/2 onion, diced
- 1 clove garlic, minced
- 3/4 cup canned black beans, drained and rinsed
- 1/2 cup corn kernels, fresh, frozen, or canned
- 1/2 stalk celery, sliced thin
- 2 tablespoons water
- 1/2 teaspoon salt
- 8 whole wheat tortillas
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