Look for orange or purple-fleshed sweet potatoes. They're packed with anti-oxidants, and phytonutrients, and are extra good for you!
Ingredients
2-3 large sweet potatoes, scrubbed
sea salt
1/4 - 1/3 cup of almond, cashew, or rice milk
10-12 small tortillas (homemade tortillas are a breeze to make), warmed
1 14- ounce can black beans, or equivalent cooked from dried
Avocado, sliced
Quick pickled red onions* and or serranos**
Scallions, thinly sliced
Crumbled feta or cotija cheese, optional
Directions
Preheat your oven to 400°F / 200°C degrees. Prick the sweet potatoes all over with a fork, and sprinkle generously with sea salt. Bake the potatoes until tender throughout. This can take an hour for large potatoes. Less for smaller. Remove from the oven, and allow to cool long enough to handle safely. Cut in half, and scoop the flesh into a bowl. Smash with a generous splash of milk, roughly 1/4 cup, and season with salt to taste.
To assemble each taco, slather each tortilla with a generous dollop of smashed sweet potato, top with a spoonful of black beans, and then some sliced avocado. Add some onions* and chiles**, and finish with a sprinkling of scallions, and a bit of cheese.
