Sweet Potato and Black Bean Tacos

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Ingredients

2 pounds sweet potatoes (3 to 4 medium sweet potatoes), peeled and sliced into 1-inch chunks
2 tablespoons olive oil
¼ teaspoon cayenne pepper (omit if sensitive to spice)
¼ teaspoon fine salt
1 tablespoon olive oil
1 small yellow or white onion, finely chopped
Fine salt
2 teaspoons ground cumin
¼ teaspoon chili powder
2 cans black beans, rinsed and drained (or 3 cups cooked black beans)
⅓ cup water
1 teaspoon sherry vinegar or lime juice
Freshly ground black pepper, to taste
2 avocados, pitted
1 cup lightly packed fresh cilantro (mostly leaves, some small stems are ok)
½ cup pepitas
1 small jalapeño, seeded and roughly chopped, or ¼ teaspoon red pepper flakes (go easy if sensitive to spice)
2 cloves garlic, roughly chopped
2 tablespoons lime juice (about 1 medium lime) or 1 tablespoon sherry vinegar
2 tablespoons water
½ teaspoon fine salt
Freshly ground black pepper, to taste
8 to 10 small corn tortillas
Crumbled feta
Suggested garnishes: Pickled jalapeños or pickled radishes or pickled red onions, torn cilantro, hot sauce, etc.

As published by Cookie and Kate.

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