Serves: 2 to 3
1 medium sweet potato
1/2 medium red onion
1 tablespoon olive oil
1 teaspoon cumin
1 teaspoon coriander
1/4 teaspoon salt
1 cup black beans, drained and rinsed if using canned
3 tablespoons minced cilantro, plus extra for topping
6 corn tortillas
2 oz shredded Graziers Raw Milk Jalapeno Jack
Lime wedges, for serving
Preheat oven to 425˚ F.
Peel and cut the sweet potato into 1/4” cubes. Dice the red onion and place the onions and sweet potatoes on a sheet tray covered with parchment paper. Roast until sweet potatoes are tender and starting to brown, 25 to 30 minutes.
Remove sweet potatoes from the oven and toss with black beans and cilantro.
Wrap the tortillas in a damp tea towel and place in a 200˚ F oven. Let warm until soft. Alternatively, if using a gas stove, heat the tortilla over an open flame to soften and lightly char.
Divide sweet potato mixture into tortillas and top each with a sprinkle of cheese, cilantro, and a squeeze of fresh lime juice.