Ingredients: Recommend using a lodge enamel dutch oven for this.
12 corn tortillas
Chipotle Sauce (see recipe below)
1 1/2 tsp coconut oil, divided
1 white onion, diced
1 large poblano green chili or green bell pepper diced
2 cloves minced garlic
1 1/2 tsp kosher salt, divided
1 medium orange sweet potato - 1/2" diced
1 cup black beans, drained, rinsed
1/4 tsp black pepper
Directions:
Heat oven to 400 degrees.
Heat skillet over medium-high. Add 1 T. oil, then onion & green pepper. Cook until caramelized. Stir in garlic and 1 tsp. salt.
Toss Sweet potato with oil and 1/2 tsp salt. Add to skillet and cook 1 minute, then place pan in oven and roast 15 minutes.
Brush tortilla w/ light oil and heat in pan. Repeat
Remove skillet from oven and stir in black beans and pepper.
Top tortillas with the mix and drizzle chipotle sauce and pico de gallo, diced avocado, etc.
Chipotle Sauce:
1 can chipotles in adobo sauce
3/4 cup nayonaise
juice of one lime
1/2 tsp kosher salt
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