Recipe- Sweet Potato And Black Bean Tacos

Turning healthy ingredients into a vibrant dinner always feels a little magical to me. These sweet potato and black bean tacos are just such a meal.

Smoky roasted sweet potatoes, hearty black beans, and a variety of toppings make this a satisfying meat-free dinner. It’s also is ready to go in about 30 minutes.

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)
1/2 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

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

Method

* Preheat oven to 425°F.

* Roast the sweet potatoes: 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.

* Serve the tacos: Layer tacos with sweet potatoes and black beans.

* Serve with avocado slices, salsa, minced cilantro, and cotija cheese, letting everyone top their own tacos.