Sweet Potato and Black Bean Tacos

1 to 2 medium sweet potatoes, cut into 1/2-inch cubes

1 15-oz can black beans, drained and rinsed

1/2 medium yellow onion, diced

1/2 medium yellow onion, diced

1 jalapeño, stemmed, seeded, and minced

1 clove garlic, minced

1 teaspoon chili powder

1/2 teaspoon ground cumin

1/2 teaspoon salt

Grapeseed oil

Apple cider vinegar

10-12 corn tortillas (use GF if desired)

1/2 cup tomatillo salsa verde

1 ripe avocado, sliced thin

1/4 cup crumbled cotija or feta cheese

Fresh cilantro, roughly chopped

Lime wedges

  1. Preheat Oven to 425F. 
  2. Coat the sweet potatoes in about 2tbsp of grapeseed oil, salt, chili powder and cumin. Then put on baking sheet in the oven for about 15 minutes. Stir and flip, then roast another 15 minutes. 
  3. While this is roasting, saute the onions in about a tbsp of grapeseed oil. Just before they are soft, add the garlic and jalapeño, saute for another minute. Then add the drained and rinsed black beans and a splash of apple cider vinegar. Cook until hot.
  4.  Warm the tortillas in a dry skillet or in the microwave. 
  5. Let everyone fill their tacos with sweet potatoes, beans, avocado, salsa, cilantro, and cheese! Yum!

Recipe from Madison Suoja


Yield: 4 servings