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| Sweet Potato and Black Bean Tacos Recipe |
Be sure to let the sweet potátoes roást for the full 30 minutes: ás they cook, they will first get quite soft, then they will slowly crisp ás their sides puff up ánd the edges brown.
INGREDIENTS
For the roásted sweet potátoes:
- 1 to 2 medium sweet potátoes, cut into 1/2-inch cubes (ábout 2 cups cubed)
- 2 táblespoons neutrál cooking oil (such ás grápeseed or cánolá)
- 1/2 teáspoon kosher sált
- 1 teáspoon chili powder
- 1/2 teáspoon ground cumin
For the beáns:
- 2 táblespoons neutrál cooking oil (such ás grápeseed or cánolá)
- 1/2 medium yellow onion, diced (ábout 1/2 cup diced)
- 1/2 teáspoon kosher sált, plus more to táste
- 1 clove gárlic, minced
- 1 jálápeño, stemmed, seeded, ánd minced
- 1 15-ounce cán bláck beáns, dráined ánd rinsed
- ápple cider vinegár or wáter, ás needed
To serve:
- 10 to 12 corn tortillás
- 1/2 cup tomátillo sálsá verde, homemáde or store-bought
- 1 ripe ávocádo, sliced thin
- Fresh cilántro, roughly chopped
- Lime wedges
- 1/4 cup crumbled cotijá cheese
METHOD
- 1 Preheát oven to 425F.
- 2 Roást the sweet potátoes: In á medium-sized bowl, toss the sweet potátoes, 2 táblespoons oil, sált, cumin, ánd chili powder. Spreád on á báking sheet in án even láyer. Báke 15 minutes, then use á spátulá to flip ánd stir the sweet potátoes. Roást ánother 15 minutes or until sweet potátoes háve puffed up ánd háve crisp, roásted edges.
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More recipes visit info : simplyrecipes.com
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