Sweet Potato & Black Bean Tacos

cookieandkate.com

LindaK

subheading: 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

subheading: 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 sherry vinegar or lime juice

Freshly ground black pepper, to taste

subheading: Avocado-pepita dip:

2 avocados, pitted

1 cup lightly packed fresh cilantro (mostly leaves, some small stems are ok)

½ cup pepitas

1 small jalapeño, seeded and roughly chopped, or ¼ teaspoon red pepper flakes (go easy if sensitive to spice)

2 cloves garlic, roughly chopped

2 tablespoons lime juice (about 1 medium lime) or 1 tablespoon sherry vinegar

2 tablespoons water

½ teaspoon fine grain sea salt

Freshly ground black pepper, to taste

subheading: Everything else:

8 to 10 small corn tortillas

Crumbled feta

Suggested garnishes: Pickled jalapeños or pickled radishes or pickled red onions, torn cilantro, hot sauce, etc.

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