I always double this recipe if serving more than me and Jeremy, but we like leftovers around here. I serve them with the goat cheese, cilantro, radishes, assorted hot sauce (I particularly like the Tabasco brand Chipotle and Jalapeno hot sauces) and sour cream. One time we even had them with some shredded pork and homemade pickled red onions and banana peppers and that was delicious as well.
To make this #dinnerdoneby9am I prepare the sweet potatoes and black beans in the morning, refrigerate all day, and then reheat just prior to serving (beans on the stove, sweet potatoes in the oven).
-3 Tbsp olive oil
-3 Tbsp Garam Masala
-1/2 tsp salt
-1/4 tsp cayenne pepper
-3 large sweet potatoes, peeled and diced
-2 cans black beans, rinsed and drained
-1 c salsa
-corn tortillas
-desired toppings; sliced radishes, cilantro, crumbled goat cheese, hot sauce and sour cream
Stir together olive oil, garam masala, salt, cayenne and sweet potatoes. Roast the potatoes at 400 for 30 minutes (or until tender), stirring half way through.
While the potatoes cook, heat the beans and salsa in a pot, over medium heat.
Serve potatoes, beans, tortillas and toppings and allow everyone to assemble their tacos.
