Perfect quick dish for a busy week night!

Yields 6 servings (2 tacos each)

Heat oil in cast iron skillet. Add sweet potato, onion & garlic and cook/braise until soft. Add black beans & corn and stir to heat. Remove from stove. Serve with corn tortillas heated in small skillet with oil. Garnish as desired.

Prep:

  • 1 medium sweet potato, diced in 1/2” pieces
  • 1 white onion, diced
  • 1 large poblano chile, diced
  • 2 gloves garlic, minced
  • 1 C  (or more) black beans, rinsed & drained
  • 1 C (or more) roasted canned corn, rinsed & drained
  • 1-2 T olive oil
  • Salt/pepper to taste

Serve:

  • 12 – 6” corn tortillas (heated in oil)
  • 1 C shredded cotija cheese
  • Chipotle sauce
  • Salsa or Pico
  • Lime wedges
  • Avocado slices
  • Cilantro garnish