2 large sweet potatoes or 2 large russet potatoes (1 ½ - 2 lbs), peeled (if desired) and cubed
¼ cup unrefined coconut oil (if using sweet potatoes) or unrefined, cold-pressed extra-virgin olive oil (if using russet potatoes)
1 teaspoon sea salt
½ teaspoon ground chipotle powder
½ teaspoon garlic powder
¼ teaspoon paprika
¼ teaspoon chili powder
3 ½ cups of cooked black beans, or 2 14.5 ounce cans black beans, drained and rinsed
juice of one lime
1 teaspoon ground cumin
1 teaspoon sea salt
6 sprouted corn tortillas or tortillas of your choice
accompaniments: sliced avocado, fresh cilantro, hot sauce or salsa, shredded Monerey Jack or crumbled Cotija, fried egg, julienned radishes
Instructions
Preheat oven to 400 degrees.
Scrub, peel, and cube the potatoes into 1-inch cubes.
If using sweet potatoes, melt coconut oil and combine with salt, chipotle powder, garlic powder, paprika, and chili powder. If using russet potatoes, combine olive oil with same spices.
Toss the potatoes with oil-spice mixture.
Place on a parchment-lined baking sheet and roast for 25-30 minutes, until tender and crispy.
Meanwhile, place drained black beans into a saucepan. Combine with cumin, salt, and lime juice. Heat through.
Warm tortillas on both sides on a griddle or skillet over medium heat, until pliable, about 1 minute total. Keep warmed tortillas in a thin kitchen towel.
Serve potatoes and black beans with warmed tortillas and desired accompaniments.
Recipe by Pamela Salzman at https://pamelasalzman.com/sweet-potato-and-black-bean-tacos-recipe/