Two medium sweet potatoes – skin on, diced bite size, mix with olive oil and 1 packet low sodium taco seasoning.
Roast potatoes in 425 degree oven until fork tender.
Heat a can of black beans.
Assemble taco bowl; sweet potatoes, beans, shredded Mexican cheese, diced green onion, avacado, salsa and sour cream.
Garnish with cilantro and tortilla chips.