Vegetarian Sweet Potato And Black Bean Tacos With Avocado-Pepita Dip

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Cookie and Kate
Nutrition per serving    (USDA % daily values)
CAL
968
FAT
116%
CHOL
0%
SOD
61%
Uploaded by: Cookie and Kate

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Ingredients for 4 servings

2 pounds sweet potatoes (3 to 4 medium sweet potatoes), peeled and sliced into 1-inch chunks

2 tablespoons olive oil

¼ to ½ teaspoon cayenne pepper

¼ teaspoon sea salt

2 cans black black beans, rinsed and drained (or 4 cups cooked black beans)

1 medium yellow or white onion, chopped

1 tablespoon olive oil

2 teaspoons ground cumin

¼ teaspoon chili powder

½ cup water

1 teaspoon sherry vinegar

Sea salt and black pepper, to taste

2 avocados, pitted and sliced

1 cup cilantro, packed (mostly leaves, some small stems are ok)

½ cup pepitas

1 jalapeño, seeded and roughly chopped (or ¼ teaspoon red pepper flakes)

2 cloves garlic, roughly chopped

1 small lime, juiced or 2 tablespoon sherry vinegar

2 tablespoons water

1 teaspoon fine grain sea salt

Freshly ground black pepper, to taste

8 to 10 small corn tortillas

Crumbled feta

Toasted pepitas

Optional: finely sliced radishes, quick-pickled cabbage, chopped green onions, cilantro, hot sauce, etc.

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Cookie and Kate