• tacos:
  - 4-5 medium sweet potatoes, peeled & cut into 1/2” cubes
  - 2 tbsp olive oil
  - 1 tsp salt
  - 2 tsp garlic powder
  - 2 tsp ground cumin
  - 2 tsp chili powder
  - 1 tsp dried oregano
  - 15oz can black beans, drained & rinsed
  - 10-12 corn tortillas
  - 1/2 cup fresh chopped cilantro (about 1/3 of a bunch)
• chipotle sauce:
  - 3/4 cup full-fat coconut milk (1/2 of a 13.5oz can)
  - 4-6 chipotle peppers in adobo sauce (based on spice preference)
  - 1/2 tsp salt + additional to taste
  - juice of 1/2 lime

Preheat oven to 400 degrees and line a sheet pan with parchment. Peel and cube the sweet potatoes, then toss in the oil, salt, garlic, cumin, chili powder, & oregano. Transfer to the sheet pan and bake for 40-50 mins, tossing halfway through, until tender on the inside & crispy on the outside.

While they cook, make the sauce by blending the coconut milk, chipotle peppers, salt, & lime in a blender or food processor until smooth. Set aside.

Prepare the tortillas by putting a bit of oil on clean hands and covering each of them. Microwave the tortillas in batches of 2-3 stacked for about 20 seconds with a damp paper towel on top to soften. Place on a separate large sheet pan.

Add ~1 tbsp of the chipotle sauce to the center of each tortilla on the pan. Place even servings of the sweet potatoes and black beans on one side of the tortilla (don't over-stuff) then fold in half.

Reduce oven to 375 and bake for 12-16 mins, or until the tortillas are crispy. Immediately season the outsides with a sprinkle of salt. Top with chopped cilantro and serve with the additional sauce on the side. Enjoy!!