AuthorTheodore
Preheat oven to 425°F
In a medium bowl, toss the sweet potatoes, cooking oil, salt, cumin, and chili powder. Bake for 15 minutes then flip with a spatula. Bake for an additional 15 minutes or until crisp.
Click to start a timer for 15 Minutes
While the sweet potatoes are in the oven heat the cooking oil in a medium saucepan over medium-high heat. Add the onions and salt. Saute until soft and transparent (5-7 minutes). Add the jalapeno and garlic. Saute for another 2 minutes. Stir in the beans.
Click to start a timer for 5 Minutes
Click to start a timer for 2 Minutes
Cook until the beans become soft, stirring occasionally (about 10 minutes). Add water if beans become dry in the pan.
Click to start a timer for 10 Minutes
Briefly warm tortillas on a dry skillet until warm. Once done cover to keep warm.
Layer tacos with sweet potatoes and black beans. Serve with avocado slices, salsa, cilantro, and cheese (or disregard cheese for vegan style).
Enjoy!
Ingredients
Directions
Preheat oven to 425°F
In a medium bowl, toss the sweet potatoes, cooking oil, salt, cumin, and chili powder. Bake for 15 minutes then flip with a spatula. Bake for an additional 15 minutes or until crisp.
Click to start a timer for 15 Minutes
While the sweet potatoes are in the oven heat the cooking oil in a medium saucepan over medium-high heat. Add the onions and salt. Saute until soft and transparent (5-7 minutes). Add the jalapeno and garlic. Saute for another 2 minutes. Stir in the beans.
Click to start a timer for 5 Minutes
Click to start a timer for 2 Minutes
Cook until the beans become soft, stirring occasionally (about 10 minutes). Add water if beans become dry in the pan.
Click to start a timer for 10 Minutes
Briefly warm tortillas on a dry skillet until warm. Once done cover to keep warm.
Layer tacos with sweet potatoes and black beans. Serve with avocado slices, salsa, cilantro, and cheese (or disregard cheese for vegan style).
Enjoy!