SWEET POTATO BLACK BEAN TACOS
Ingredients
• 2 lbs sweet potatoes, peeled, cut into 1-inch chunks • 3 tbsp olive oil, divided • 1/4 tsp cayenne pepper • 1/4 tsp fine salt • 1 small white onion, finely chopped
• 2 tsp ground cumin • 1/4 tsp chili powder • 2 cans black beans, rinsed and drained
PATIENT SPOTLIGHT:
• 1/3 cup water • 1 tsp lime juice
• Salt and pepper, to taste • 8–10 small corn tortillas
1. Preheat oven to 425 F. Toss sweet potatoes in 2 tbsp olive oil, cayenne pepper, and salt. 2. Bake for 30–40 minutes, then set aside. 3. In a large saucepan over medium heat, add remaining olive oil. Add onions and cook until softened. 4. Add in cumin and chili powder, stir for 30 seconds, then add black beans and water. 5. Stir, cover, and reduce heat to maintain a simmer. Cook for 5 minutes before mashing about half the beans. 6. Remove from heat, stir in lime juice, and season with salt and pepper. 7. Warm tortillas in a large skillet over medium heat, then assemble tacos and enjoy! Directions
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