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Ingredients
US|METRIC
4 SERVINGS
- 2 lb. sweet potatoes (3 to 4 medium sweet potatoes, peeled and sliced into 1-inch chunks)
- 2 Tbsp. olive oil
- 1/4 tsp. cayenne pepper (omit if sensitive to spice)
- 1/4 tsp. fine sea salt
- 1 Tbsp. olive oil
- 1 white onion (or small yellow, finely chopped)
- fine sea salt
- 2 tsp. ground cumin
- 1/4 tsp. chili powder
- 2 cans black beans (rinsed and drained, or 3 cups cooked black beans)
- 1/3 cup water
- 1 tsp. sherry vinegar (or lime juice)
- freshly ground black pepper (to taste)
- 2 avocados (pitted)
- 1 cup fresh cilantro (lightly packed, mostly leaves, some small stems are ok)
- 1/2 cup pepitas
- 1 jalapeño (small, seeded and roughly chopped, or ¼ teaspoon red pepper flakes, go easy if sensitive to spice)
- 2 cloves garlic (roughly chopped)
- 2 Tbsp. lime juice (about 1 medium lime or 1 tablespoon sherry vinegar)
- 2 Tbsp. water
- 1/2 tsp. fine grain sea salt
- freshly ground black pepper (to taste)
- 10 corn tortillas (small)
- crumbled feta
- pickled jalapeños (Suggested garnishes, or pickled radishes or pickled red onions, torn cilantro, hot sauce, etc., optional)
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