Serves 4 | Inspired by Cookie and Kate
- 2 medium sweet potatoes, peeled and sliced into 1-inch cubes
- 2 tablespoons olive oil
- ¼ teaspoon cayenne pepper
- ¼ teaspoon sea salt
- 2 cans black beans, rinsed and drained
- 1 medium yellow onion, chopped
- 1 tablespoon olive oil
- 2 teaspoons ground cumin
- ¼ teaspoon chili powder
- 1 lime
- 2 avocados, sliced
- 1 cup chopped cilantro
- ½ cup pumpkin seeds toasted on the stove
- red pepper flakes
- Crumbled feta
- 8 to 10 small corn tortillas
Preheat the oven to 425 degrees F. Drizzle the cubed sweet potatoes with a little olive oil, cayenne pepper and salt and place on a baking sheet. Bake for 30 to 40 minutes, until the sweet potatoes are slightly browned.
Warm olive oil in a large saucepan on medium heat. Add the onions to the pan cooking them until they are translucent, about 5 minutes. Toss in the cumin and chili powder and cook for about 30 seconds while stirring. Add the beans, reduce the heat to a simmer and cook for 3-5 minutes to heat the beans through.
While the beans are cooking, warm up a small pan over medium heat. Once warm add the pumpkin seeds and continually stir them until they begin to expand and turn golden brown about 3-4 min.
Warm up the tortillas in a small pan over medium heat. Flipping them to heat evenly.
For the Tacos: Add black beans, sweet potatoes, chopped avocado and top with feta and toasted pumpkin seeds and a squeeze of lime.
View the original recipe on the Cookie and Kate website