makes 12 tacos
- 1 1/2 tsp. oil
- 1 white onion, diced
- 1 tbsp. dicd green chiles
- 2 cloves garlic, minced
- 1 1/2 tsp. salt
- 1 medium orange sweet potato, cut into 1/2-inch dice
- 1 cup black beans, drained and rinsed
- 1/4 tsp. black pepper
- 12 (6-inch) corn tortillas
- cooking oil spray
- 1 cup Monterey Jack cheese
- Sriracha, optional
Preheat oven to 400 degrees F. Heat a heavy ovenprook skillet over medium-high heat. Add 1 tbsp. oil to the pan, then add the onion. Cook, stirring occasionally, until lightly caramelized. Stir in garlic and 1 tsp. salt.
In a medium bowl toss sweet potato and green chiles with remiaining 1/2 tbsp. oil and 1/2 tsp. salt. Add to skillet and cook stirring 1 minute, then place pan in oven and roast for 15 minutes.
Meanwhile, prepare the tortillas by heating a skillet or griddle over medium-high heat. Spray both sides of the tortillas with cooking spray and cook for 1-2 minutes, until they begin to lify and turn crispy. Then flip them on their other side, sprinkle with cheese and let it melt.
Remove skillet from the oven and stir in the black beans and pepper. Top each tortilla with sweet potato mixture, and a drizzle of sriracha if you prefer.