Categories: Mexican
Ingredients
- 6 6-inch corn tortillas
- 1 1/2 lbs. ground beef
- 2 tsp chili powder
- 2 tsp ground cumin
- 1 tsp kosher salt
- Black pepper, to taste
- 1 tbsp. vegetable oil
- 2 small sweet potatoes, peeled and cut into 1/2-inch pieces
- 14.5 oz. can black beans, drained and rinsed
- 1 chipotle chile in adobo, chopped plus 1 tsp sauce from the can
- 2 cups jarred salsa
- Chopped avocado, thinly sliced radishes, crumbled queso fresco, and sliced scallions, for topping
Directions
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Lightly char the tortillas over the flame of a gas burner. Let cool, then tear into large pieces.
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Heat a large cast-iron skillet over medium-high heat. Add the ground beef and season with the chili powder, cumin, salt and pepper.
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Cook, breaking up the meat, until browned, about 5 minutes. Remove the beef to a bowl and set aside.
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Add the vegetable oil and sweet potatoes to the skillet. Cook, stirring occasionally, until browned around the edges and beginning to soften, 5-7 minutes.
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Add the black beans, chipotle, adobo sauce and 1/4 cup salsa to the sweet potatoes. Stir in the beef and 1 cup water and cook, stirring often, until slightly thickened and the sweet potatoes are tender, 5-7 minutes.
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Stir in the remaining 1 3/4 cups salsa and add a little more water if you like a saucier dish. Stir in the tortilla pieces. Serve immediately with your favorite toppings.