Sweet Potato & Bean Tacos with Yahualica Olive Oil Salsa – Boonville Barn Collective

Ingredients

• 1 pound sweet potatoes, diced
• 2 Tablespoons olive oil
• ¼ teaspoon Yahualica Chile de Arbol Flakes
• ½ red onion, diced
• 1 clove garlic, minced
• ½ teaspoon dried oregano
• ¼ teaspoon ground cumin
• 1 15-ounce can black or pinto beans, drained and rinsed or two cups cooked beans
• 8 small tortillas
• Yahualica Olive Oil Salsa (recipe below)
• Toppings: Crumbled queso fresco or Cotija cheese, sliced radish, sliced avocado, toasted pepitas, cilantro, and wedges of lime
• 2 Roma tomatoes, each chopped into 4 large pieces
• 1 small yellow onion, quartered
• 2-4 cloves garlic, peeled
• 2-4 Tablespoons Yahualica Chile de Arbol Flakes
• ¼ cup white or white wine vinegar
• ¼ cup water
• 1 Tablespoon lime juice
• ½ cup olive oil
• ½ teaspoon salt