Ingredients
2lbssweet potatoes,3 to 4 medium, peeled and sliced into 1-inch chunks
2tbspolive oil
¼tspcayenne pepper,omit if sensitive to spice
¼tspfine sea salt
1tbspolive oil
1small yellow onion,or white onion, finely chopped
fine sea salt
2tspground cumin
¼tspchili powder
2cansblack beans,or 3 cups cooked black beans, rinsed and drained
⅓cupwater
1tspsherry vinegar,or lime juice
freshly ground black pepper,to taste
2avocados,pitted
1cupfresh cilantro,lightly packed, mostly leaves, some small stems are fine
½cuppepitas
1smalljalapeño,seeded and roughly chopped, or ¼ teaspoon red pepper flakes, adjust to taste
2clovesgarlic,roughly chopped
2tbsplime juice,about 1 medium lime, or 1 tablespoon sherry vinegar
2tbspwater
½tspfine grain sea salt
freshly ground black pepper,to taste
10smalltortillas
crumbled feta
pickled jalapeños
pickled radishes
pickled red onions
cilantro,torn
hot sauce
Preparation
Preheat the oven to 425 degrees F and line a large, rimmed baking sheet with parchment paper for easy clean-up.
Toss the prepared sweet potatoes with olive oil, cayenne pepper (if using), and salt. Arrange in a single layer and bake for 30 to 40 minutes, tossing halfway, until the sweet potatoes are tender and caramelizing at the edges.
Warm the olive oil in a large saucepan over medium heat. Add the onions and a sprinkle of salt. Cook for about 5 to 8 minutes, stirring occasionally until the onions have softened and are turning translucent.
Add the cumin and chili powder and cook for about 30 seconds while stirring. Pour in the beans and water. Stir, cover, and reduce heat to maintain a gentle simmer.
Cook for 5 minutes, then remove the lid and use a potato masher or a fork to mash up at least half of the beans. Remove from heat, stir in the vinegar, season with salt and pepper, and cover until ready to serve.
First, toast the pepitas in a skillet over medium heat for about 5 minutes, stirring often, until they are fragrant and starting to make little popping noises. Transfer to a bowl and set aside.
Scoop the avocado flesh into a food processor or blender. Add the cilantro, jalapeño, garlic, lime juice, water, and salt. Blend until smooth, scraping down the sides of the processor/blender as necessary.
Add almost all of the pepitas (reserve a few tablespoons for garnish) and process just until the pepitas are chopped into small pieces (some remaining texture is desirable).
Taste, and add more salt if necessary. Transfer the dip to a small bowl for serving.
Heat a large skillet over medium heat and warm the tortillas in batches, flipping to warm each side. Alternatively, warm them directly over a low flame on a gas range.
Stack the warmed tortillas on a plate and cover with a tea towel to keep warm.
Spread black beans down the middle of each tortilla, then top with some sweet potatoes and avocado-pepita dip.
Garnish with feta, pepitas, and other preferred garnishes. Repeat with remaining tortillas and serve.
