Another "hot" day. I put hot in quotations because it's not really all that hot. We San Franciscans tend to freak out a little bit if the temperature strays from our standard 65 degrees. Guilty as charged. Another day where using the oven seems like a terrible idea. So we lit up the grill again!
Ingredients:
1 can black beans, rinsed and drained
1/2 can (28 oz.) diced tomatoes
1/2 red onion
2 sweet potatoes, peeled and chopped into 1/2" slices
1/4 cup sour cream
1/2 bunch cilantro
3 Tbsp chili powder
pinch of red pepper flakes
8 corn tortillas
lettuce or spring mix
Similar to our last post, spray a large sheet of aluminum foil with olive oil and place the sweet potatoes and onion in the center. Season with 2 Tbsp of chili powder, a pinch of red pepper flakes, and a few pinches of salt and wrap it up and place on a hot grill for 40 minutes, until the sweet potatoes are fork tender. Meanwhile, simmer the beans and tomatoes together with the remaining chili powder in a small pot to incorporate the flavors together, about 20 minutes. You can finely chop the cilantro and stir it into the sour cream, or you can just throw it on in a food processor! Make sure to thoroughly rinse cilantro before using it, it's pretty sandy. Arrange the tacos with two tortillas on the plate, then some lettuce, beans, sweet potatoes and sour cream. Roll em up and eat, or use a fork if you're dainty.
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