Sweet Potato Black Bean Tacos + Roasted Jalapeno Salsa

• 1 large sweet potato, peeled and large diced
• 1 tbs olive oil
• 1/4 tsp sea salt
• 1 15-oz can black beans, slightly drained (not rinsed)
• 1/2 tsp cumin
• 1/2 tsp chili powder
• 6-8 corn tortillas

Roasted Jalapeno Salsa:

• 1 small jalapeno
• 2 cloves garlic
• 1/4 white onion
• 1/2 avocado
• 1/4 cup lime juice (approx. 2 limes)
• 1/4 cup cilantro, chopped
• 1/4 tsp sea salt
• 1/4 tsp black pepper
• 1 4-oz can mild diced green chilies

Garnish:

• guacamole (1 avocado + 1/4 lime juice + 1/4 tsp salt mixed together)
• purple cabbage or red onion
• fresh cilantro, chopped,
• fresh lime juice

Directions:

Tacos:

1. Preheat the oven to 450.
2. Toss the sweet potatoes with olive oil, salt, pepper and cook for 15 minutes.
3. Turn and cook for another 10-15 minutes, until brown on the outside and crispy.
4. Remove from the oven and set aside.
5. Heat saucepan over medium hat.
6. Add black beans, cumin, chili powder, and a 1/4 tsp of salt.  Season to taste.
7. Heat a panini maker and warm the tortillas for approximately 30-60 seconds each (until hot and pliable).  Place in a tortilla warmer.

Roasted Jalapeno Salsa:

1. Turn the broiler on high and position a rack near the top of the oven.
2. Place the jalapeno on a bare baking sheet and cook for 5-10 minutes, flipping halfway, until the skin is blackened.
3. Wrap loosely in foil to steam for a few minutes.
4. Once jalapeno has cooled slightly, unwrap from foil and carefully peel off charred skin.  Slice in half and remove stems / seeds.
5. Place the jalapeno, garlic, onion, avocado, lime juice, cilantro, salt and pepper, and diced green chilies into a food processor.
6. Blend until well combined.
7. Taste and adjust seasonings as needed (add more salt for flavor, lime for acidity, and garlic for zip).

Bringing it All Together:

1. Fill each tortillas with black bean mixture, sweet potatoes, salsa, guacamole, and other garnishes.
2. Serve immediately and enjoy!