Sweet Potato & Black Bean Tacos (revisited)

We love Taco Tuesdays in our house!  Today's was especially healthy and they've got a little kick to 'em!

INGREDIENTS

For the roasted sweet potatoes

2 pounds sweet potatoes (3 to 4 medium sweet potatoes), peeled and sliced into 1-inch chunks
2 Tbsp olive oil
¼ tsp cayenne pepper (omit if sensitive to spice)
¼ tsp fine sea salt

For the spicy black beans

1 Tbsp olive oil
1 small yellow or white onion, finely chopped
Salt
2 tsp ground cumin
¼ tsp chili powder
2 cans black beans, rinsed and drained (or 3 cups cooked black beans)
⅓ cup water
1 tsp sherry vinegar or lime juice
Freshly ground black pepper, to taste

For the avocado-pepita dip

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
2 cloves garlic, roughly chopped
2 Tbsp lime juice (about 1 medium lime) or 1 tablespoon sherry vinegar
2 Tbsp water
½ tsp fine grain sea salt
Pepper

To serve

8 to 10 small corn tortillas
Crumbled feta

• Make the avocado dip: First, toast the pepitas in a skillet over medium heat, stirring often, until they are fragrant and starting to make little popping noises, about 5 minutes. Transfer to a bowl and set aside.

• Scoop the avocado flesh into a food processor or blender. Add the cilantro, jalapeño, garlic, lime juice, water and salt. Blend until smooth, scraping down the sides of the processor/blender as necessary. Add almost all of the pepitas (reserve a few tablespoons for garnish) and process just until the pepitas are chopped into small pieces (some remaining texture is desirable). Taste, and add more salt if necessary. Transfer the dip to a small bowl for serving.

• To warm the tortillas, heat a large skillet over medium heat and warm the tortillas in batches, flipping to warm each side. Alternatively, you can warm them directly over a low flame on a gas range. Stack the warmed tortillas on a plate and cover with a tea towel to keep warm.

• To assemble the tacos, spread black beans down the middle of each tortilla, then top with some sweet potatoes and avocado-pepita dip. Garnish with feta, pepitas, and anything else that strikes your fancy. Repeat with remaining tortillas and serve.

DIRECTIONS

• Roast the sweet potatoes: Preheat the oven to 425 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up. Toss the prepared sweet potatoes with the olive oil, cayenne pepper (if using) 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.

• 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 water. Stir, cover and reduce heat to maintain a gentle simmer.

• Cook for 5 minutes, then remove the lid and use a potato masher or a fork to mash up at least half of the beans. Remove from heat, stir in the vinegar, season with salt (I added over ¼ teaspoon) and pepper, and cover until you’re ready to serve.