Sweet Potato and Black Bean Tacos

Made this one up after a long week of eating out. For some reason goat cheese really goes well with sweet potato and sweet squashes, like pumpkin. This is completely veggie, by the way.

Sweet Potato and Black Bean Tacos
Servings: 6 tacos (2-3 people)
Time: 25 minutes

6 flour tortillas (about 8")
1 large sweet potato (1 pound; yam, really)
1 can black beans, rinsed and drained (14.5oz)
2 small garlic cloves, finely chopped
1 teaspoon cumin
olive oil
1/4 of a small red onion, sliced paper thin
1/4 cup or more cilantro
crumbled feta
lime juice
tomatillo-green chili salsa (optional)

Peel sweet potato and cut into 1/2 inch pieces. Place potato in 2 quart pot, cover with water, bring to a boil. Lower heat to medium-low and cook until tender, about 20 minutes. While the potato cooks, slice onion and chop or pluck (leaves whole) cilantro, setting aside for later. place black beans, garlic, and cumin into a medium frying pan. drizzle with olive oil, stir, and heat through, about 5-7 minutes. When the potatoes are done, drain water. Add bean mixture to potatoes, squeeze in a little lime juice (1 teaspoon or less), and mash roughly with a fork. There should be enough filling for about 6 tacos. Before rolling, top filling with cilantro, onion, and feta to taste. Green chili-tomatillo salsa is nice for dipping or on top, to add some heat!