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Sweet Potato and Black Bean Tacos

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Course Main Course
Servings 6

Ingredients
  

  • 2 large sweet potatoes 1½-2 lbs, peeled (if desired) and cubed
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon sea salt
  • ½ teaspoon ground chipotle powder
  • ½ teaspoon garlic powder
  • ¼ teaspoon paprika
  • ¼ teaspoon chili powder
  • 2 (14.5 ounce) cans black beans
  • Juice of one lime
  • 1 teaspoon ground cumin
  • 1 teaspoon sea salt
  • 6 sprouted corn tortillas
  • Accompaniments: sliced avocado, crumbled Cotija cheese, fried egg, fresh cilantro, hot sauce, salsa, julienned radishes

Instructions
 

  • Preheat oven to 400oF.
  • Scrub, peel, and cube the potatoes into 1-inch cubes. Combine the salt, chipotle powder, garlic powder, paprika, and chili powder in a small bowl. Toss the potatoes with the olive oil and spice mixture.
  • Place on a parchment-lined baking sheet and roast for 25 to 30 minutes, until tender and crispy.
  • Meanwhile, place drained black beans into a saucepan. Combine with cumin, salt, and lime juice. Heat through.
  • Warm tortillas on both sides on a griddle or skillet over medium heat, until pliable, about 1 minute total. Keep warmed tortillas in a thin kitchen towel. Serve potatoes and black beans with warmed tortillas and desired accompaniments.

Notes

Credit: Pamela Salzman