Roasted Sweet Potato and Black Bean Tacos

1. Stage

Preheat oven to 400 degrees F. Heat a heavy ovenproof skillet (cast iron is ideal) over medium-high heat. Add 1 Tbsp. oil to pan, then onion and poblano chili or green pepper. Cook, stirring occasionally, until lightly caramelized. Stir in garlic and 1 teaspoon salt.

2. Stage

In a medium bowl, toss sweet potato with remaining 1/2 tablespoon oil and 1/2 teaspoon salt. Add to skillet and cook, stirring, 1 minute, then place pan in oven and roast 15 minutes.

3. Stage

Meanwhile, prepare tortillas dorado: Heat a frying pan over medium-high heat. Brush 1 side of a tortilla lightly with oil and place oil side down in pan. Scatter a generous spoonful of cheese over center of tortilla and cook until cheese is melted and tortilla is lightly golden on the underside but still flexible. Place on a cookie sheet and repeat with remaining tortillas and cheese. When finished, lightly oil a piece of foil and use it to cover tortillas.

4. Stage

Remove skillet from oven and stir in black beans and black pepper (beans will warm through from the heat of the pan). Top each tortilla with sweet potato mixture, a drizzle of chipotle sauce, and a spoonful of pico de gallo (if using).

5. Stage

Chipotle Sauce: Place chipotles in adobo sauce, mayonnaise, lime juice, and kosher salt in a blender and puree until smooth. If chipotle sauce is too spicy, add more mayonnaise. Use any extra sauce on sandwiches, grilled corn, or roasted vegetables. Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.