This is one of my favorite simple, quick dinners. It's made from whole, healthy ingredients and comes together in a snap. The beans provide protein and fiber, and the sweet potatoes balance the earthiness of the beans and onions.
I usually leave the cheese off this one, but it would be delicious with some aged cheddar, crumbled cotija, or even a smear of fresh goat cheese. Serve these tacos with a big mound of lightly dressed greens or slaw.
INGREDIENTS 8 6-inch corn tortillas $2 for 12
2 tablespoons extra-virgin olive oil pantry
1 large (about 7 inches long) red garnet yam (sweet potato), scrubbed and diced into 3/4-inch cubes $1.50
1/2 medium onion, diced 50 cents
2 cloves garlic, chopped pantry
1/2 teaspoon ground cumin $1.50 for 1 ounce
1/2 teaspoon Ancho chili powder $1.50 for 1 ounce
salt and pepper to taste pantry
1 15-ounce can black beans (preferably in a BPA-free can), rinsed and drained $2.50
1 avocado, peeled, pitted, and sliced $1.50
1 handful fresh cilantro, chopped $1 for a bunch
Total cost of ingredients: $12
DIRECTIONS Preheat the oven to 250 degrees F. Wrap the tortillas in foil and place in the oven to warm up while you prepare the other components of the taco.
Heat the olive oil in a large heavy-bottomed frying pan over medium heat. Add the diced yam and stir well to distribute the oil.
Let cook, stirring occasionally, for about 8 minutes, until the yams are cooked through (watch them carefully to make sure they don't burn).
While the sweet potatoes cook, put the rinsed beans into a medium pot with about 1/4 cup water, and heat over low heat until hot. Cover the pot and turn off the heat once the beans are heated through.
Stir the onion, garlic, cumin, and chili powder into the yam mixture and cook for another 2-3 minutes, until the onion begins to brown slightly.
To assemble the tacos, carefully remove the warm tortillas from the oven. Top each tortilla with a little bit of the yam mixture, a spoonful of beans, a couple of slices of avocado and a sprinkling of cilantro.