Chickpea and Sweet Potato Tacos

Ingredients:

• 8 small tortillas
• 1 can of chickpeas, drained and rinsed
• 1 large sweet potato, peeled and diced
• 1 red bell pepper, sliced
• 1 onion, sliced
• 2 cloves of garlic, minced
• 1 teaspoon of ground cumin
• 1 teaspoon of paprika
• 1/2 teaspoon of chili powder
• Salt and pepper, to taste
• 1 tablespoon of olive oil
• 1 avocado, sliced
• Fresh salsa, for topping
• Cilantro, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Place the diced sweet potato on a baking sheet and drizzle with olive oil. Season with salt, pepper, and paprika. Toss to coat and roast for 20-25 minutes, or until the sweet potatoes are tender.
2. In a large skillet, heat olive oil over medium heat. Add the onion, garlic, bell pepper, cumin, paprika, and chili powder. Cook until the vegetables are soft and fragrant, about 5 minutes.
3. Add the chickpeas to the skillet and cook for an additional 5 minutes, until heated through.
4. Warm the tortillas in a dry skillet or in the oven.
5. Assemble the tacos by placing a scoop of the chickpea mixture onto each tortilla. Top with roasted sweet potatoes, sliced avocado, fresh salsa, and cilantro.
6. Serve immediately and enjoy!