Sweet Potato, Bean, and Steak Tacos with Roasted Tomato Salsa

1. 1

   Heat oven to 425 degrees F. On a rimmed baking sheet, toss the tomatoes and garlic with 2 tablespoon oil and 1/2 teaspoon each salt and pepper; roast for 6 minutes.

2. 2

   Heat 2 tablespoon oil in a large skillet over medium heat.

3. 3

   Add the sweet potato, 3/4 of the onion, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, covered, stirring occasionally, until tender, 10 to 12 minutes.

4. 4

   Meanwhile, heat the remaining tablespoon oil in a separate skillet over medium heat.

5. 5

   Season the steak with 1/2 teaspoon each salt and pepper and cook to desired doneness, 4 to 6 minutes per side for medium-rare.

6. 6

   Let rest for at least 10 minutes before thinly slicing.

7. 7

   In a medium bowl, combine the tomatoes, jalapeno, 2 tablespoon lime juice, remaining red onion, and 1/4 teaspoon each salt and pepper.

8. 8

   Fold in the cilantro.

9. 9

   Add the beans and 2 tablespoons water to the sweet potato mixture and cook until heated through, about 2 minutes.

10. 10

    Remove from heat and stir in the remaining 2 tablespoons lime juice.

11. 11

    Spread the tortillas with sour cream, if desired.

12. 12

    Fill with the steak, sweet potato, and bean mixture and top with the roasted tomato salsa.

* Per serving · 4 servings · Values may vary.

No additional tips available.