Black Bean Sweet Potato Tacos
Success, will try again. The white corn tortillas really make it
http://www.simplyrecipes.com/recipes/sweet_potato_and_black_bean_tacos/
Be sure to let the sweet potatoes roast for the full 30 minutes: as they cook, they will first get quite soft, then they will slowly crisp as their sides puff up and the edges brown.
Ingredients
For the roasted sweet potatoes:
- 1 to 2 medium sweet potatoes, cut into 1/2-inch cubes (about 2 cups cubed)
- 2 tablespoons neutral cooking oil (such as grapeseed or canola)
- 1/2 teaspoon kosher salt
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
For the beans:
- 2 tablespoons neutral cooking oil (such as grapeseed or canola)
- 1/2 medium yellow onion, diced (about 1/2 cup diced)
- 1 teaspoon kosher salt
- 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
To serve:
- 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
Make the black beans
While the sweet potatoes roast, heat 2 tablespoons oil in a medium saucepan over medium heat. Add the onions and 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.
Read more: http://www.simplyrecipes.com/recipes/sweet_potato_and_black_bean_tacos/#ixzz4hpgI6tTK
Read more: http://www.simplyrecipes.com/recipes/sweet_potato_and_black_bean_tacos/#ixzz4hpfpUqL2
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