dinner · mexican
Spiced Sweet Potato Tacos with Black Beans & Pickled Onions
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Instructions
1
Preheat the oven to 375 F with an oven rack positioned in the center to warm wrapped corn tortillas.
2
Set a 12-inch skillet over medium-high heat on the front burner for 2 minutes to preheat.
3
While skillet warms, toss diced sweet potatoes with olive oil, chili powder, cumin, garlic powder, salt, and black pepper.
4
Add seasoned sweet potatoes to hot skillet, cover with lid, and steam undisturbed for 5 minutes until tender.
5
While potatoes steam, toss thinly sliced red onions with apple cider vinegar and a pinch of salt to quick-pickle.
6
Wrap stack of corn tortillas tightly in aluminum foil and place into the preheated oven for 8 minutes.
7
Uncover skillet and sauté sweet potatoes over medium-high heat for 4 minutes until edges are deeply browned and caramelized.
8
Add rinsed black beans to the skillet, stirring gently over medium heat for 2 minutes until thoroughly heated through.
9
Remove skillet from heat, squeeze half the lime over potato-bean mixture, and fold in half the fresh cilantro.
10
Carefully unwrap warm tortillas from foil and spoon generous mounds of sweet potato and black bean filling into centers.
11
Top warm tacos with drained pickled red onions, crumbled cotija cheese, remaining cilantro, and serve with remaining lime wedges.
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