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"   As much as I like making new dishes for dinner, my kids like routine. In fact, as school and activities begin to make life a little crazy, they crave routine. And tacos. So we have Taco Tuesdays, and I try to change it up a little bit each week to keep things interesting for me while offering familiar toppings and fillings, and those crunchy shells, for the kids. These sweet potatoes were adapted from a recipe for burritos that I found online here at WD.    First I peeled and cut 1 really enormous sweet potato in 1/2-inch pieces. I also diced a small onion. At the same time I heated some olive oil in a deep skillet with a lid.    I added the sweet potatoes and onion to the skillet, then seasoned with salt and chipotle chili powder. Stirred, then covered and cooked for 10 minutes, stirring every once in a while, until the potatoes were tender all the way through. At one point the potatoes had started to stick to the pan, so I poured in a little water to loosen them up . I served with warmed taco shells, heated black beans, salsa, sour cream, avocado, shredded cheese and lime wedges and let everyone assemble their own tacos. Here&amp;#039;s the original recipe, which includes toasting the assembled burritos in a skillet. Yum!: Sweet Potato and Black Bean Burritos "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/a42574/sweet-potato-black-bean-tacos-16010/>