Sweet Potato & Black Bean Tacos with Avocado-Pepita Dip


2 pounds sweet potatoes (3 to 4 medium sweet potatoes), peeled and sliced into 1-inch chunks
2 tablespoons olive oil
¼ to ½ teaspoon cayenne pepper
¼ teaspoon sea salt
2 cans black beans, rinsed and drained (or 3 cups cooked black beans)
1 small yellow or white onion, chopped
1 tablespoon olive oil
2 teaspoons ground cumin
¼ teaspoon chili powder
⅓ cup water
1 teaspoon sherry vinegar or lime juice
Sea salt and black pepper, to taste
2 avocados, pitted and sliced
1 cup cilantro, packed (mostly leaves, some small stems are ok)
½ cup pepitas
1 jalapeo, seeded and roughly chopped (or teaspoon red pepper flakes)
2 cloves garlic, roughly chopped
1 small lime, juiced or 2 tablespoon sherry vinegar
2 tablespoons water
1 teaspoon fine grain sea salt
Freshly ground black pepper, to taste
8 to 10 small corn tortillas
Crumbled feta
Toasted pepitas
Optional: finely sliced radishes, quick-pickled cabbage, chopped green onions, cilantro, hot sauce, etc.

View the full recipe: Cookie and Kate

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