Sweet Potato and Black Bean Tacos
Ingredients
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4 cups sweet potato pieces
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1 teaspoon salt
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2 tablespoons canola oil
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1 teaspoon paprika
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½ teaspoon ground cumin
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¼ teaspoon ground coriander
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¼ teaspoon dried oregano
Tools
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tongs
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measuring cups
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measuring spoons
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spatula
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June Pan
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foil
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June Oven
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Preferences
Place the potatoes on the June Pan
Place the sweet potatoes on the June Pan. Add the salt, oil, paprika, cumin, coriander and oregano.
June Pan
measuring spoons
4 cups sweet potato pieces
2 tablespoons canola oil
1 teaspoon salt
1 teaspoon paprika
½ teaspoon ground cumin
¼ teaspoon ground coriander
¼ teaspoon dried oregano
Toss to coat
Toss the potatoes until evenly coated and spread in a single layer.
Roast the potatoes
Place the June Pan on the middle shelf of the June Oven. Cook 24 minutes, until the sweet potatoes are tender. June will notify you when to add the beans.
June Oven
Add the remaining ingredients
Carefully remove the June Pan from the June Oven, shutting the door to keep it warm. Add the beans, crushed garlic and salt. Stir and spread in a single layer.
1 can black beans
½ teaspoon crushed garlic
¼ teaspoon salt
spatula
Continue cooking
Return the June Pan to the June Oven. Continue cooking for 5 minutes, until the beans are warmed through. June will notify you when the food is done. Remove the June Pan from the June Oven and cover with foil to keep warm.
foil
Place the tortillas in the June
Using tongs, carefully place the tortillas directly on the middle shelf of the June Oven (the June will still be hot). Some overlapping is fine. Confirm 6 tortillas using the button below. (This setting will work for 8 tortillas.)
8 corn tortillas
tongs
Warm the tortillas
Warm the tortillas using the Corn Tortilla Cook-Program, about 3 minutes. Carefully remove the warmed tortillas and wrap in a foil packet or place in a covered dish to keep warm.
Assemble and serve
Assemble the tacos by placing sweet potatoes and beans in each tortilla. Spoon about 1 tablespoon salsa verde into each taco. Sprinkle each taco with chopped cilantro, cheese and a squeeze of lime juice. Serve immediately.
½ cup salsa verde
⅓ cup chopped cilantro
⅓ cup crumbled Cotija cheese
lime wedges
