Sweet Potato and Black Bean Tacos with Avocado-Pepita Dip

Sweet Potato and Black Bean Tacos with Avocado-Pepita Dip
from Cookie + Kate


Ingredients
You need 25 Ingredients
Steps
Showing 2 out of 5 Steps
  1. Prepare the black beans: Warm the olive oil in a large saucepan over medium heat. Add the onions and a sprinkle of salt. Cook, stirring occasionally, until the onions have softened and are turning translucent, about 5 to 8 minutes. Add the cumin and chili powder and cook for about 30 seconds while stirring. Pour in the beans and ⅓ cup water. Stir, cover and reduce heat to a simmer. Cook for 5 minutes, then remove the lid and use the back of a fork to mash up at least half of the beans. Remove from heat, stir in the vinegar, season with salt and pepper, and cover until you're ready to serve.
  2. Roast the sweet potatoes: Preheat the oven to 425 degrees Fahrenheit. Toss the prepared sweet potatoes with olive oil, cayenne pepper and salt. Arrange in a single layer and bake for 30 to 40 minutes, tossing halfway, until the sweet potatoes are tender and caramelizing at the edges.

Cookie + Kate

Hello! I cook fresh, vegetarian recipes. My dog, Cookie, catches the crumbs.

http://cookieandkate.com/