Ingredients

1 large sweet potato, peeled and cut into ½ inch cubes (about 5 cups diced)

1 teaspoon olive oil

Heaping ¼ teaspoon salt

⅛ teaspoon pepper

3 cups black beans

4 tablespoons water

1 teaspoon cumin

1 teaspoon paprika

½ teaspoon garlic powder

½ teaspoon salt

⅛ teaspoon pepper

¼ teaspoon smoked paprika

12-14 corn tortillas

Olive oil for brushing

Roasted Tomatillo & Avocado Dip

10-12 tomatillos, husk removed and washed

2 cloves garlic, peeled

1 jalapeno, cut in half

1 shallot, peeled and cut in half

1 avocado, cut in half, seed removed and scooped out of skin

Juice from ½ a lime

1 handful cilantro leaves

¾ teaspoons salt