Mexican Sweet Potato and Pepper Hash

Ingredients

• 1 cup (160 g) brown or yellow onion, diced
• 1 clove (3 g) garlic, finely chopped
• 3 cups sweet potato (330 g), peeled and diced
• 1 cup (110 g) russet potato, diced
• 1/2 (94 g) red bell pepper, finely chopped
• 3 tablespoons (45 mL) neutral-tasting high-heat oil (safflower or grapeseed oil)
• 1/4 teaspoon sea salt
• 1/4 teaspoon finely ground black pepper
• 1/2 teaspoon cumin
• 1/2 teaspoon dried oregano
• 1/4 teaspoon dried ground chipotle
• 2 teaspoons (10 mL) maple syrup or agave
• 2 tablespoons (30 mL) lime juice
• 1 16-ounce can (512 g) pinto beans, rinsed
• 1/4 cup (4 g) cilantro, roughly chopped, for garnish
• 10 corn tortillas (280 g)
• Sliced fruit, berries, or fruit salad *optional
• 1 1/2 cups (263 g) ripe mango, peeled and diced
• 1/2 cup (90 g) beefsteak tomato, seeded and diced
• 1 tablespoon (10 g) finely chopped red onion
• 2 tablespoons (30 mL) fresh lime juice
• 1/2 teaspoon finely ground black pepper
• 1/2 teaspoon hot sauce