Black Bean Sweet Potato Tacos

Ingredients

• 1 Pound sweet potatoes, peeled and diced into 1/2-inch cubes - 1 pound (454 g), Peeled and diced into 1/2-inch cubes; 454 g equivalent given in the recipe.
• 1 Tablespoon olive oil - 1 tablespoon (15 ml), 15 ml equivalent given in the recipe.
• 1 Teaspoon chili powder - 1 teaspoon (3 g), 3 g equivalent given in the recipe.
• 0.5 Teaspoon ground cumin - 1/2 teaspoon (1 g), 1 g equivalent given in the recipe.
• 0.75 Teaspoon fine salt - 3/4 teaspoon (4 g), 4 g equivalent given in the recipe; a pinch may be used with the cabbage if desired.
• 1 Can canned black beans, drained and rinsed - 1 can (15 oz), drained and rinsed
• 1 Cup jarred salsa - 1 cup (240 ml), 240 ml equivalent given in the recipe.
• 2 Cup red cabbage, thinly sliced - 2 cups (140 g), 140 g equivalent given in the recipe.
• 1 Tablespoon lime juice - 1 tablespoon (15 ml), 15 ml equivalent given in the recipe.
• 8 Count corn tortillas - 8 tortillas (6-inch), 6-inch tortillas; dimensional size is not a weight or volume per-item size.
• 0.25 Cup fresh cilantro, chopped - 1/4 cup (4 g), 4 g equivalent given in the recipe.
• 2 Tablespoon Add 2 tablespoons water, Used to help steam the sweet potatoes in the covered skillet.

Instructions

1. Season the sweet potatoes

   1. *Heat the olive oil* in a large skillet over medium heat, then add the sweet potatoes, chili powder, cumin, and salt; *stir to coat* the cubes evenly.

2. Steam until tender

   2. Add 2 tablespoons water, cover, and cook for *8 to 10 minutes*, stirring once, until the sweet potatoes are *just tender when pierced*.

3. Brown the edges

   3. Uncover the skillet and cook for *3 to 4 minutes* more, stirring occasionally, until the sweet potatoes are *lightly browned at the edges*.

4. Add beans and salsa

   4. Add the black beans and 1/2 cup salsa to the skillet; *stir gently* and cook for *3 to 4 minutes* until hot and slightly saucy.

5. Make the cabbage topping

   5. In a small bowl, toss the red cabbage with lime juice and a pinch of the measured salt if desired; *massage briefly* until the cabbage is *slightly softened*.

6. Warm the tortillas

   6. Warm the corn tortillas in a dry skillet for *20 to 30 seconds per side* until *soft and flexible*.

7. Assemble and serve

   7. Fill each tortilla with the sweet potato black bean mixture, cabbage, remaining salsa, and cilantro; *serve immediately* while the tacos are *warm and fresh*.