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