Roasting the potatoes with a spices and then turning them into a mash makes them the perfect sweet base for the savory beans, peppers and onions. I had a hard time stopping myself at just two of these!
Sweet Potato and Black Bean Tacos
1 large sweet potato
1 T ancho chile powder
1 red bell pepper, seeded and sliced
1 jalapeno pepper, seeded and sliced
1/2 a yellow onion, sliced
5 flour tortillas
1 - 1 1/4 c cooked black beans (cooked then yourself or use canned)
sour cream or plain yogurt (optional)
monterey jack cheese, grated (optional)
hot sauce (optional)
Preheat oven to 350 F.
Peel the sweet potato and cut into about 1/2" cubes. Put in a small roasting pan. Add enough olive oil to coat all the cubes. Stir in a pinch of kosher salt, the ancho powder and the cumin. Roast in the oven for 25 - 30 minutes, until tender enough to mash. Mash with a fork or potato masher.
Put 1 T olive oil in a skillet. Heat over high heat. Add the peppers and onion. Sauté until everything is starting to get brown around the edges.
Heat the tortillas either in the microwave or on a griddle. Top with the sweet potato mash, beans, and vegetables. Add optional toppings as desired. I like just the yogurt and don't think it needs the extra calories from the cheese. Matt likes the cheese and extra spice.
Makes 5 tacos.
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