Chipotle Yam + Lentil Tacos - Ends + Stems with Chef Alison

Name: Chipotle Yam + Lentil Tacos - Ends + Stems with Chef Alison
Ingredients: 1 Shallot; 1 Tablespoon Vegetable Oil (or mild oil of your preference); 1 pound Yam (garnet); 1 teaspoon Kosher Salt; 1 teaspoon Ground Cumin; 1 Tablespoon Chili Powder; 1 ⁄ 2 cup Water (divided); 1 15-ounce can Black Beans; 1 15-ounce can Green Lentils (or boil your own from dry first, use 1 cup dry); 2 Tablespoons Chipotle Peppers In Adobo (from a can, measure the liquid and add 2 chilies); 1 Lime (zest and juice); 12 Corn Tortillas (look for small “street” taco size, or use whatever you have); 1 Avocado

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Ingredients

1 Shallot
1 Tablespoon Vegetable Oil (or mild oil of your preference)
1 pound Yam (garnet)
1 teaspoon Kosher Salt
1 teaspoon Ground Cumin
1 Tablespoon Chili Powder
1 ⁄ 2 cup Water (divided)
1 15-ounce can Black Beans
1 15-ounce can Green Lentils (or boil your own from dry first, use 1 cup dry)
2 Tablespoons Chipotle Peppers In Adobo (from a can, measure the liquid and add 2 chilies)
1 Lime (zest and juice)
12 Corn Tortillas (look for small “street” taco size, or use whatever you have)
1 Avocado