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

1. Lightly char the tortillas over the flame of a gas burner. Let cool, then tear into large pieces.

2. Heat a large cast-iron skillet over medium-high heat. Add the ground beef and season with the chili powder, cumin, salt and pepper.

3. Cook, breaking up the meat, until browned, about 5 minutes. Remove the beef to a bowl and set aside.

4. 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.

5. 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.

6. 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.

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