Chicken, Sweet Potato, and Corn Tacos
2 tablespoons olive oil
16 ounces chicken breast tenders or ground turkey, or 15-ounce can black beans, drained
2 teaspoons chili powder
1 teaspoon cumin
1/2 teaspoon salt
¼ teaspoon black pepper
2 sweet potatoes, peeled and diced
10-oz frozen corn
2 tablespoons lime juice
8 small tortillas (flour or corn)
¾ cup of shredded mexican-style cheese (Monterey jack or any blend)
1/4 cup salsa