Sweet Potato and Black Bean Tacos

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

1. Heat the oven to 425F.
2. Roast the sweet potatoes: Put the sweet potatoes in a medium bowl and toss them with 2 tablespoons oil, salt, cumin, and chili powder. Arrange them across a baking sheet in a single layer. Bake for 15 minutes, then turn and move them around with a spatula. Return them to the oven for another 15 minutes, until the pieces look plump and the edges are browned and crisp.
3. Make the black beans: As the sweet potatoes cook, warm 2 tablespoons oil in a medium saucepan set over medium heat. Stir in the onions and 1/2 teaspoon salt, then cook until the onions are tender and see-through, 5 to 7 minutes. Add the garlic and jalapeño and cook for 2 minutes longer. Stir in the beans.
4. Continue cooking, stirring now and then, until the beans are tender and well seasoned, about 10 to 15 minutes. If the mixture looks dry or the pan begins to loudly sizzle on the bottom, splash in apple cider vinegar or water as needed. Taste, then season with more salt as needed.
5. Warm the tortillas: Heat the tortillas briefly in a dry skillet, working with 1 or 2 at a time, until they are warm. Move them to a plate and drape a towel over them so they stay warm. Or, microwave a stack of 5 or fewer tortillas at a time under a damp paper towel, heating in 30 second bursts until warmed through.
6. Serve the tacos: Fill the tortillas with the sweet potatoes and black beans. Set out the avocado slices, salsa, minced cilantro, and cotija cheese so everyone can finish their own tacos.