From cookieandkate.com

Sweet Potato and Black Bean Tacos

4 servings · 30 min prep · 30 min cook

Ingredients

For the sweet potatoes

• 2 pounds sweet potatoes, peeled and sliced into 1-inch chunks
• 2 tablespoons olive oil
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon fine salt

For the black beans

• 1 tablespoon olive oil
• 1 small yellow or white onion, finely chopped
• fine salt
• 2 teaspoons ground cumin
• 1/4 teaspoon chili powder
• 2 cans black beans, rinsed and drained
• 2/3 cup water
• 1 teaspoon sherry vinegar or lime juice
• freshly ground black pepper

For the avocado-pepita dip

• 2 avocados, pitted
• 1 cup fresh cilantro
• 1/2 cup pepitas
• 1 small jalapeño, seeded and roughly chopped
• 2 cloves garlic, roughly chopped
• 2 tablespoons lime juice
• 2 tablespoons water
• 1/2 teaspoon fine salt
• freshly ground black pepper

For serving

• 8 to 10 small corn tortillas
• crumbled feta
• pickled jalapeños, pickled radishes, or pickled red onions
• torn cilantro
• hot sauce

Steps

1. Preheat the oven to 425 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up. Toss the prepared sweet potatoes with 2 tablespoons olive oil, ¼ teaspoon cayenne pepper and ¼ teaspoon salt. Arrange in a single layer and bake for 30 to 40 minutes, tossing halfway, until the sweet potatoes are tender and caramelizing at the edges.

   30-40 min

2. Warm 1 tablespoon olive oil in a large saucepan over medium heat. Add 1 small onion and a sprinkle of ¼ teaspoon salt. Cook, stirring occasionally, until the onions have softened and are turning translucent, about 5 to 8 minutes. Add 2 teaspoons cumin and ¼ teaspoon chili powder and cook for about 30 seconds while stirring. Pour in 2 cans black beans and ⅔ cup water. Stir, cover and reduce heat to maintain a gentle simmer.

   5-8 min

3. Cook for 5 minutes, then remove the lid and use a potato masher or a fork to mash up at least half of the 2 cans beans. Remove from heat, stir in 1 teaspoon vinegar, season with ¼ teaspoon salt and ¼ teaspoon pepper, and cover until you're ready to serve.

   5 min

4. Toast ½ cup pepitas in a skillet over medium heat, stirring often, until they are fragrant and starting to make little popping noises, about 5 minutes. Transfer to a bowl and set aside.

   5 min

5. Scoop the avocado flesh into a food processor or blender. Add 1 cup cilantro, 1 small jalapeño, 2 cloves garlic, 2 tablespoons lime juice, 2 tablespoons water and ½ teaspoon salt. Blend until smooth, scraping down the sides of the processor/blender as necessary. Add almost all of the ½ cup pepitas (reserve a few tablespoons for garnish) and process just until the pepitas are chopped into small pieces (some remaining texture is desirable). Taste, and add more salt if necessary. Transfer the dip to a small bowl for serving.
6. To warm the tortillas, heat a large skillet over medium heat and warm the tortillas in batches, flipping to warm each side. Alternatively, you can warm them directly over a low flame on a gas range. Stack the warmed tortillas on a plate and cover with a tea towel to keep warm.
7. To assemble the tacos, spread 2 cans black beans down the middle of each tortilla, then top with some 2 pounds sweet potatoes and avocado-pepita dip. Garnish with feta, ½ cup pepitas, and anything else that strikes your fancy. Repeat with remaining tortillas and serve.

Nutrition

Per serving

kcal

726

protein

20.5 g

carbs

99.8 g

fat

31 g

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