As you can see, this tortilla is never going to close! I got over-excited about the toppings.
Me, excited to eat a taco.
About 6-8 tacos
-Two medium-sized sweet potatoes
-1 can of black beans, drained
-1 large onion, chopped
-2 cloves garlic
-2 tbs vegetable oil
-1 tbs chili powder
-1/4 tsp crushed red pepper flakes
-1/4 tsp dried oregano
-1/4 tsp paprika
-1-1/2 tsp cumin
-1 tsp sea salt
-1 tsp black pepper
-1/4 cup fresh lime juice
-8 flour or corn tortillas
-Toppings: salsa, diced tomatoes, shredded lettuce, diced sweet peppers, shredded cheese, sour cream, hot sauce, etc.
1. Wash and peel the sweet potatoes. Boil them until they are soft, about 10-15 minutes. Drain and mash the potatoes with a potato masher until smooth, although a few chunks can remain.
2. Heat the olive oil and add the chopped onion. Saute for 5 minutes. Add 1 clove of garlic, minced, along with the seasonings. Saute on low heat until the onion is translucent. Mix in the black beans with 1/4 cup of water. Continue to cook until the liquid is absorbed. Transfer the bean mixture to a bowl and mash with a potato masher until the bean mixture sticks to itself.
3. To prepare guacamole, cut the avocados in half and remove the pits. Scoop out the flesh into a bowl. Add 1 clove of grated garlic and the lime juice. Mash and mix the ingredients together with a fork, leaving a few chunks of avocado. Add salt to taste.
4. Heat the tortillas briefly in the oven, if desired. To prepare the tacos, spread a layer of sweet potato, a layer of black bean mixture, and a layer of guacamole down the centre of the tortilla. On top of these, add any additional toppings, as desired. Fold or roll the tortilla and eat!