Recipe Details

Ingredients

• 6 

  6-inch corn tortillas

• 1 1/2 lb. 

  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 (about 1 pound), peeled and cut into 1/2-inch pieces

• 1 

  14.5-ounce can black beans, drained and rinsed

• 1 

  chipotle chile in adobo, chopped, plus 1 teaspoon sauce from the can

• 2 c. 

  jarred salsa

• Chopped avocado, thinly sliced radishes, crumbled queso fresco, and sliced scallions, for topping

Description

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 to 7 minutes.
5. Add the black beans, chipotle, adobo sauce and ¼ 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 to 7 minutes.
6. Stir in the remaining 1¾ 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.