A big fat THANK YOU! to my very good friend Christa who turned me on to this recipe from Oprah's website. It is, in a word, outrageously delicious. OK, that's 2 words. And not only does it taste great, it includes sweet potatoes, which I'm trying to work into my diet more frequently. Yay! This recipe can easily be made vegan by omitting the cheese from the corn toritllas. Just brush both sides of the tortilla with oil (instead of only one, as in the instructions), and brown both sides. Either way, it makes 12 6-inch really yummy tacos.
1.5 T. canola oil, divided
1 onion, peeled and diced
2 chipotles (from a can and in adobo sauce), minced
2 cloves garlic, peeled and minced
1 + 1/4 t. salt, divided
1 medium sweet potato, peeled and cut into 1/3-inch dice
12 (6-inch) corn tortillas
additional canola oil
1 can black beans, drained and rinsed
1/4 t. ground black pepper (optional - I didn't use it.)
salsa, for serving
Preheat the oven to 400 degrees F. Heat a large cast-iron skillet over medium-high heat. Add 1 T. canola oil, then diced onion. Cook, stirring occasionally, until transparent. Stir in chipotles, garlic, and 1/2 t. salt. Add sweet potato, remaining 1/2 T. canola oil, and another 1/2 t. salt, and stir to coat the potatoes with oil. Cook one minute, then move the skillet to the oven and roast potatoes 20 minutes.
Meanwhile, prepare the tortillas. Heat a frying pan or griddle (I used another cast-iron one.) over medium-high heat. Brush 1 side of a tortilla lightly with oil, and place the oil side down in the pan. (NOTE: At this point you can scatter some shredded vegan cheese over the center of the tortilla if desired.) Cook until tortilla is lightly golden brown on the underside but still flexible. Repeat with the remaining tortillas
Remove the skillet from the oven and immediately stir in the black beans, black pepper, if using, and up to 1/4 t. salt, to taste. Top each tortilla with the sweet potato mixture and a spoonful of salsa. Try not to eat too many!