2 Sweet Potatoes
1 Can Black Beans
Cojita or Feta Cheese
Greens of Choice - Pea Shoots, Arugula or Cilantro
1 Fresh Jalapeno
Spices: Garlic Powder, Paprika, Cumin, Chili Powder
Salt & Pepper
1. Dice sweet potatoes into small cubes. Add 2 TBS of olive oil to a hot pan and add the potatoes. Toss to coat. Saute on medium heat for 15-20 minutes.
Note: Sweet potatoes cook faster than regular potatoes.
1a. Midway through cooking add spices. I don't measure, just add a small amount of garlic powder and be liberal with everything else.
2. Drain black beans and add to pan with potatoes. Continue cooking until warmed through. 5 minutes or so. You can add chopped jalepenos at this point too, or use as a fresh topping for more heat.
3. I like to microwave the corn tortillas for 8 seconds when I'm feeling lazy OR heat the oven to 300 degrees and put a them on a cooking sheet for about 10 minutes. Constantly check so they don't overcook and get crispy. You just want to warm them up to make them more pliable.
4. Build your taco! I like to put the cheese on top of the potatoes and beans so it gets a little melty. Then add the greens and cilantro followed by some fresh jalepeno. I don't think you need any kind of sauce, but a little sour cream is also pretty good on these tacos.