Crispy Black Bean Tacos with Roasted Sweet Potatoes and Cilantro Jalapeno Aioli

Ingredients:

For the Tacos:

• 3 tablespoons olive oil, divided
• 1 medium yellow onion, diced
• 4 cloves garlic, finely chopped or grated
• Optional: 1 chipotle pepper (from a can, packed in adobo sauce), finely chopped OR 1 tablespoon adobo sauce for less spice
• 2 tablespoons tomato paste
• 1 ½ teaspoons chili powder
• 1 ½ teaspoons ground cumin
• 1 ½ teaspoons smoked paprika
• Two 14-ounce cans black beans, drained and rinsed
• ½ cup vegetable broth or stock
• 1 lime, juiced
• 8–10 corn tortillas
• Shredded cheese
• Guacamole, crema, and salsa for serving

For the Roasted Sweet Potatoes:

• 1 sweet potato
• 2 tablespoons olive oil
• Sea salt
• Yellow raisins
• Pepitas

For the Cilantro Jalapeno Aioli:

• 3/4 cup olive oil mayonnaise
• 1/2 cup firmly packed fresh cilantro leaves
• 1 jalapeno pepper, seeds removed, diced
• 1 1/2 garlic cloves, halved
• 1/2 lime, juiced
• 1 1/2 teaspoons ground cumin
• 1/4 teaspoon salt, or to taste

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Method:

For the Tacos:

1. Preheat oven to 450°F (230°C).
2. Heat 1 tablespoon of olive oil in a pan over medium heat. Sauté the diced onion for 3-4 minutes, until fragrant.
3. Add the garlic and optional chipotle pepper or adobo sauce to the pan and cook for another 1-2 minutes.
4. Stir in the tomato paste, chili powder, ground cumin, and smoked paprika. Cook for 1-2 minutes until aromatic.
5. Add the drained and rinsed black beans and vegetable broth to the pan. Cook until the sauce thickens, about 5-7 minutes.
6. Squeeze lime juice into the beans and season with salt to taste.
7. Warm the corn tortillas either one at a time in a pan or in the microwave for 30 seconds, draped in a moist paper towel.
8. Line a cookie sheet with foil and coat with the remaining olive oil. Add the bean mixture and cheese to the tortillas and fold them in half.
9. Bake for 8-10 minutes, then remove, flip, and bake for another 8-10 minutes.
10. Let the tacos cool for 2-3 minutes to get even crispier.
11. Serve with guacamole, crema, and your favorite salsa.

For the Roasted Sweet Potatoes:

1. While the tacos are baking, preheat the oven to 450°F (230°C).
2. Coat the sweet potato with 2 tablespoons of olive oil and sprinkle with sea salt.
3. Roast the sweet potato in the oven until tender, about 45 minutes to 1 hour.
4. Once roasted, slice the potato in half and optionally cook on an indoor grill for a charred effect.

For the Cilantro Jalapeno Aioli:

1. Place the olive oil mayonnaise, fresh cilantro leaves, diced jalapeno pepper, garlic cloves, lime juice, ground cumin, and salt in a food processor or blender.
2. Blend until smooth and well combined.

Serving:

• Top the roasted sweet potatoes with cilantro jalapeno aioli, yellow raisins, and pepitas.
• Enjoy the plethora of flavors that electrify the tastebuds!

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