Recipe by Chef Rob Thomas

ROASTED SWEET POTATO INGREDIENTS

  • 2-3 cups sweet potatoes, cut into 1/2
  • inch cubes (1-2 medium sweet
  • potatoes)
  • 2 Tbsp. grape-seed or olive oil
  • 2 tsp smoked paprika
  • 1/2 tsp cayenne powder
  • 1/2 tsp ground cumin
  • salt to taste

BLACK BEAN INGREDIENTS

  • 1 Tbsp. grape-seed or olive oil
  • 1/2 cup yellow onion, diced
  • 2 pinches salt, plus more to taste
  • 1 clove garlic, minced
  • 1 tsp chili powder
  • 1/2 cup fresh diced or canned diced
  • tomato (drained)
  • 1 15-ounce can black beans,
  • drained and rinsed
  • apple cider vinegar or water,
  • as needed

ADDITIONAL INGREDIENTS

  • 10 to 12 corn tortillas
  • 1/2 cup tomatillo salsa verde,
  • homemade or store-bought
  • 1 ripe avocado, sliced thin
  • 1/4 cup crumbled cotija cheese
  • fresh cilantro, roughly
  • chopped
  • jalapeno pepper, sliced thin
  • lime wedges
  • 1/4 cup crumbled cotija cheese

INSTRUCTIONS

Preheat oven to 400°F.

In a medium-sized bowl, toss the sweet potatoes, oil, salt, cumin, smoked paprika, and cayenne powder. Spread on a lined baking sheet in an even layer. Roast 25 minutes or until sweet potatoes have puffed up and have crisp, roasted edges and are soft.

While the sweet potatoes roast, make the black beans. Heat oil in a saucepan over medium heat. Add the onions and salt, and cook until soft and translucent. Add the garlic and chilli powder, stir and cook for 2 minutes more. Add in beans, stirring occasionally. Cook until the beans are soft. Taste and add salt as needed.

Briefly heat the tortillas one or two at a time in a dry skillet until warm. Transfer to a plate and cover with a towel to keep warm.

Layer tacos with sweet potatoes and black beans. Serve with avocado slices, jalapeno slices, salsa verde, cilantro, and cotija cheese.

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