Ingredients

The following ingredients have 4 Servings
  • 2 medium sweet potatoes (peeled and cut into 1/2-inch cubes)
  • 2 tablespoons olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon kosher salt
  • 1 tablespoon olive oil
  • 1 small yellow onion (diced)
  • 2 cloves garlic (minced)
  • 1 jalapeno chili (stemmed, seeded, and chopped)
  • 1 15 ounce can black beans (drained and rinsed)
  • 1/4 cup chicken or vegetable broth
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon oregano (preferably Mexican oregano)
  • 1/4 teaspoon ancho or regular chili powder
  • flour or corn tortillas
  • salsa
  • Cotija
  • avocado

Instruction

  • Preheat the oven to 425 degrees F. Line a large rimmed baking sheet with parchment paper.
  • Start the sweet potatoes. Combine them with the olive oil, chili powder, cumin, and salt in a bowl. Toss well. Spread potatoes in a single layer on the baking sheet, leaving space in between them. Roast for 30 minutes, using a spatula to flip them halfway through.
  • While the sweet potatoes roast, prep the beans. Warm olive oil in a skillet over medium-high heat. Add onions and cook for 4-5 minutes. Add garlic and jalapeno; cook 30-60 seconds more, just until fragrant. Add beans, broth, salt, cumin, oregano, and chili powder. Reduce heat to medium and simmer for 6-8 minutes, until the beans are tender and the liquid mostly absorbed. Reduce the heat more if it’s bubbling too vigorously, and add another splash of broth if the beans start to look very dry.
  • Assemble tacos with warmed tortillas, sweet potatoes, beans, and other toppings as desired. Enjoy!