SWEET POTATO AND BLACK BEAN TACOS
Steps:
- Wash and dry produce. Preheat oven to 400. Cut sweet potato into 1/2 inch cubes. Toss sweet potato on a baking sheet with with 2 T olive oil and a pinch of salt and pepper. Roast until tender and lightly browned, 15-20 minutes.
- Halve, peel and dice onion. Pick cilantro leaves off stems. Mince garlic. Drain and rinse black beans. Zest and halve lime.
- Heat 2 T olive oil in a large pan over medium heat. Add onion and cook until softened, 5-6 minutes, tossing occasionally. Season with salt and pepper. Add garlic and black beans and toss until fragrant and warmed through, 3-4 minutes.
- Wrap tortillas in aluminum foil and warm in oven, 5 minutes. Meanwhile toss roasted sweet potatoes, honey, cumin, and just of 1 lime into pain and cook until liquid is mostly evaporated, 2-3 minutes. Season with salt and pepper.
- Halve and pit avocado. Scoop out flesh and peel with a spoon. Cut one into thin slices. Mash together the other avocado, sour cream, juice of one lime, and lime zest with a fork in a small bowl. Season with salt and pepper.
- Spread avocado cream onto tortillas, then top each with sweet potato filling, avocado slices, and cilantro leaves.
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