Sweet Potato and Black Bean Tacos
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Category
Main Dish
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Cusine
American
What do you need?
How to make?
Ingredients
1 to 2 medium sweet potatoes, cut into 1/2-inch cubes
2 tablespoons neutral cooking oil
1/2 teaspoon kosher salt
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 medium yellow onion, diced
1/2 teaspoon kosher salt, plus more to taste
1 clove garlic, minced
1 jalapeño, stemmed, seeded, and minced
1 15-ounce can black beans, drained and rinsed
Apple cider vinegar or water, as needed
10 to 12 corn tortillas
1/2 cup tomatillo salsa verde, homemade or store-bought
1 ripe avocado, sliced thin
Fresh cilantro, roughly chopped
Lime wedges
1/4 cup crumbled cotija cheese
Directions
Preheat oven to 425F.
In a medium-sized bowl, toss the sweet potatoes, 2 tablespoons oil, salt, cumin, and chili powder. Spread on a baking sheet in an even layer. Bake 15 minutes, then use a spatula to flip and stir the sweet potatoes. Roast another 15 minutes or until sweet potatoes have puffed up and have crisp, roasted edges.
While the sweet potatoes roast, heat 2 tablespoons oil in a medium saucepan over medium heat. Add the onions and 1/2 teaspoon salt, and sauté until soft and translucent, 5 to 7 minutes. Add the garlic and jalapeño, and sauté 2 minutes more. Fold in beans.
Cook, stirring occasionally, until the beans are soft and seasoned, about 10 to 15 minutes. If beans seem dry or bottom of pan starts to sizzle, add a splash of apple cider vinegar or water as needed. Taste and add salt as needed.
Briefly heat the tortillas one or two at a time in a dry skillet until warm. Transfer to a plate and cover with a towel to keep warm. Alternatively, warm a stack of 5 or fewer tortillas a time in the microwave, covered with a damp paper towel, in 30 second bursts until warmed through.
Layer tacos with sweet potatoes and black beans. Serve with avocado slices, salsa, minced cilantro, and cotija cheese, letting everyone top their own tacos.
