Pinto Bean and Sweet Potato Tacos

• 86
  2 sweet potatoes, peeled and cut into 1/2-inch cubes

  Org Sweet Potatoes86$0.67Buy from Refill Therapy
• 97
  2 tbsp avocado oil, divided

  Avocado Oil97$49.00Buy from Casa Ayla
• 90
  1 tsp ground cumin, divided

  Cumin, Ground Organic90$9.99Buy from The Mediterranean Dish
• 89
  1 tsp chili powder, divided

  Organic Chili Powder89$28.47Buy from Spicely Organics
• 1/2 tsp salt, divided
• 1/4 tsp black pepper
• 90
  1 tsp minced garlic

  Garlic, Minced, Organic90$1.18Buy from South Coast Organics and Bulk Foods
• 85
  1 1/2 cups pinto beans, rinsed and drained

  Eden Foods, Organic Pinto Beans, 15 oz (425 g)85$4.28Buy from Vitacost
• 3 tbsp water
• 78
  8 slices sweet potato toasts

  Sweet Potato Toast78$16.62Buy from Roots Farm Fresh
• 90
  1/2 cup salsa

  CADIA Salsa, Organic, Medium90$19.22Buy from DestGlow
• 90
  1/2 cup feta cheese, crumbled

  Raw Goat Feta90$15.09Buy from Nourish Food Club

Each product links to its own store, which ships it. Prices are as listed on Clearshelf.

1. 1

   Preheat the oven to 425°F (220°C). Peel the sweet potatoes and cut them into uniform 1/2-inch cubes, taking about 7 minutes.

2. 2

   On a rimmed baking sheet, toss the diced sweet potatoes with 1.5 tablespoons of avocado oil, 0.5 teaspoon ground cumin, 0.5 teaspoon chili powder, 0.25 teaspoon salt, and the black pepper until evenly coated.

3. 3

   Spread the sweet potatoes on one side of the sheet and arrange the sweet potato toasts in a single layer on the other side; roast for 15 minutes, flipping the toasts and turning the potato cubes halfway through, until the cubes are fork-tender and the toasts are lightly crisped.

4. 4

   While the sheet pan roasts, heat the remaining 0.5 tablespoon avocado oil in a skillet over medium heat for 1 minute. Add the minced garlic and cook for 1 minute until fragrant.

5. 5

   Stir the rinsed pinto beans, remaining 0.5 teaspoon ground cumin, remaining 0.5 teaspoon chili powder, remaining 0.25 teaspoon salt, and 3 tablespoons of water into the skillet; simmer for 4 minutes, gently crushing a few beans with a wooden spoon to create a thick mixture.

6. 6

   Assemble the tacos by layering seasoned pinto beans and roasted sweet potato cubes onto each warm sweet potato toast slice, then spooning salsa over the top and finishing with crumbled feta cheese.