8 oz. smoked bacon, diced
2 organic sweet potatoes, peeled & diced (approx 1 1/2 lbs)1 red onion, diced1 can organic black beans, drained & rinsedchipotle peppers in adobo sauce3 cloves garlic, minced3 limeshandful of fresh cilantro1/2 cup drained Greek yogurt1 tablespoon honeycinnamon, to tastesmoked paprika, to tastecumin, to tasteKosher salt, to tasteblack pepper, to taste8 corn or flour tortillas?Preheat oven to 400°. Add the bacon to a cold skillet, heat to medium high and cook until crisp. Transfer bacon to paper towels to drain, reserving 2 tablespoons bacon fat in the skillet. Save the rest of the bacon fat for the next step.?In a large bowl, toss the diced sweet potatoes with chopped chipotle peppers, 2 tablespoons bacon fat, the juice of one lime, and plenty of cumin, smoked paprika and cinnamon, about a teaspoon.?Spread the diced potatoes in a roasting pan or baking sheet, lined with parchment paper for the least amount of mess or sticking. If you don’t have parchment paper, spray lightly with non-stick cooking oil. Sprinkle with a little kosher salt and black pepper. Roast at 400° until fork tender, about 30 minutes.?In the skillet should be about 2 tablespoons reserved bacon fat. Add the diced red onions, turn down the heat to low, and allow these to caramelize while the sweet potatoes roast. Stir occasionally? making sure they aren’t sticking to the skillet.
Make the yogurt sauce. To the Greek yogurt, add a spoonful of adobo sauce, one clove of garlic (minced), the juice and zest of one ?lime, and salt and pepper to taste. Add honey to finish sauce. To the onions, add a couple teaspoons of minced garlic. Season the onions with a pinch of kosher salt, a little cumin, smoked paprika and cinnamon.
Stir in the black beans and allow them to warm up. Season with a little salt and pepper.? Warm up tortillas in a small dry skillet or in the microwave.
Add bacon to sweet potatoes and gently toss.
Scoop some black beans into a warmed tortilla. Follow with a good portion of roasted sweet potatoes and crispy bacon. Finish with a dollop of yogurt sauce and a few sprigs of cilantro. Serve with extra lime wedges for garnish.
bacon recipe courtesy of: Angela Davis, The Kitchenista Diaries, February 26, 2013