Target: 6 × 4 inches · landscape

Black Bean and Sweet Potato Tacos

20 min · 4 servings

Ingredients

□ 2 medium sweet potatoes, scrubbed and pierced

□ 1 tbsp olive oil

□ 1 tsp ground cumin

□ 1 tsp smoked paprika

□ 1/2 tsp chile powder

□ 1 (15 oz) can, drained and rinsed, black beans

□ 1/2 tsp kosher salt, divided

□ 1 lime

□ 1/2 cup plain Greek yogurt

□ 12 small corn tortillas

□ 3 cups bagged shredded cabbage

□ 1 ripe avocado, sliced

1. Microwave potatoes on high for 6 to 8 minutes until tender. Stir lime zest, yogurt, lime juice, and salt into sauce.

2. Toss cabbage with lime juice and salt. Bloom beans with oil, cumin, paprika, chile, and salt over medium heat.

3. Cook beans 4 minutes; add potato, mash, then finish with lime juice for 1 minute.

4. Warm tortillas about 1 minute, then fill with bean mixture, cabbage, avocado, and sauce.

Cook’s note: Canned beans and microwave-softened potatoes make fresh tacos possible in 20 minutes.