Prep Time: 20 mins Total Time: 45 mins Serves: 4
Ingredients: Adapted from cookieandkate.com
Roasted sweet potatoes
2 pounds sweet potatoes (3 to 4 medium sweet potatoes), peeled and sliced into 1-inch chunks
2 tablespoons olive oil
¼ teaspoon cayenne pepper (omit if sensitive to spice)
¼ teaspoon fine sea salt
8 to 10 small corn tortillas
Spicy black beans
1 tablespoon olive oil
1 small yellow or white onion, finely chopped
Fine sea salt
2 teaspoons ground cumin
¼ teaspoon chili powder
2 cans black beans, rinsed and drained (or 3 cups cooked black beans)
⅓ cup water
1 teaspoon lime juice
Freshly ground black pepper, to taste
Cilantro Yogourt sauce:
3 cups fresh cilantro
1 cup plain Greek yogurt
1 clove garlic, peeled
1 Tbsp. lemon juice
salt and pepper to taste
Pickled Onions recipe is located in the Sides category
Preparation:
Roast the sweet potatoes: 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 the olive oil, cayenne pepper (if using) and 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.
Make the Cilantro Yogourt Sauce and blend all ingredients in a food processor until smooth. Taste and adjust seasonings and place in refrigerator until needed.
Prepare the black beans: Warm the olive oil in a large saucepan over medium heat. Add the onions and a sprinkle of salt. Cook, stirring occasionally, until the onions have softened and are turning translucent, about 5 to 8 minutes. Add the cumin and chili powder and cook for about 30 seconds while stirring. Pour in the beans and water. Stir, cover and reduce heat to maintain a gentle simmer.
Cook for 5 minutes, then remove the lid and use a potato masher or a fork to mash up at least half of the beans. Remove from heat, stir in the vinegar, season with salt (I added over ¼ teaspoon) and pepper, and cover until you’re ready to serve.
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 or in the oven wrapped in foil. Stack the warmed tortillas on a plate and cover with a tea towel to keep warm.
To assemble the tacos, spread black beans down the middle of each tortilla, then top with some sweet potatoes, pickled onions, feta and Cilantro Yogourt Sauce and chopped cilantro leaves.