Liz Smith is a thirty something Lafayette resident who is completely obsessed with food and travel. This self-taught cook and baker is always putting her own new spin on old recipes. She created her blog the Vintage Fork as a way to share her recipes and travels with others. You can follow along at thevintageforkblog.com or on Instagram at @thevintagefork.

Ingredients

• One large sweet potato, skin removed & cubed

• 1 can low sodium black beans, drained & rinsed

• 1 large onion, sliced

• 1 jalapeno, seeds removed & diced

• 3 garlic cloves, minced

• 3-4 tbsp olive oil

• 1 tsp chili powder

• 1 tsp garlic powder

• ½ tsp cumin

• ¼ tsp pink Himalayan sea salt

• 8 tortillas

Toppings

• Avocado

• Tomatoes

• Cilantro

• Sour Cream

Step-By- Step Instructions

• Heat 1 tbsp of olive oil in a large cast iron skillet. Add onions, jalapenos and garlic. Cook until onions are translucent (3-5 minutes) Remove from skillet add 2 tsp olive oil to skillet along with sweet potatoes & seasoning. Cook until potatoes are fork tender (approx. 20 minutes).

• Once sweet potatoes are tender, add black beans and onion mixture to the skillet. Stir to combine and cook for a couple of minutes until black beans are warmed.

• Warm tortillas over open flame (or in microwave). Assemble tacos with your favorite topping and enjoy!