Here’s a **from-scratch recipe** for **Sweet Potato and Black Bean Tacos** using whole ingredients for a healthy, flavorful meal:

### **Ingredients:**
#### For the Tacos:
- 2 medium sweet potatoes, peeled and diced
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder (optional for heat)
- Salt and pepper, to taste
- 1 cup dried black beans (or 1 can black beans, drained and rinsed)
- 1 teaspoon garlic powder or 1 clove garlic, minced
- 1 teaspoon onion powder
- 8-10 whole-grain tortillas (homemade or store-bought)

#### For Homemade Salsa:
- 3 medium tomatoes, diced
- 1 small red onion, finely chopped
- 1 jalapeño, seeded and finely chopped (optional)
- 2 tablespoons fresh cilantro, chopped
- Juice of 1 lime
- Salt, to taste

#### For Toppings:
- 1 avocado, sliced
- Fresh cilantro, chopped
- Lime wedges for serving
- Crumbled queso fresco or feta (optional)
  
### **Instructions:**

#### 1. **Prepare the Black Beans** (if using dried beans):
   - Rinse the black beans thoroughly. Soak them in water overnight, or use a quick-soak method by boiling them for 2 minutes and letting them sit covered for 1 hour.
   - Drain and rinse the soaked beans, then place them in a pot with fresh water, covering them by about 2 inches. Bring to a boil, then reduce heat and simmer for about 45-60 minutes until tender. Drain.
   - Season the beans with garlic powder, onion powder, salt, and pepper to taste.

#### 2. **Roast the Sweet Potatoes**:
   - Preheat your oven to 400°F (200°C).
   - Toss the diced sweet potatoes in olive oil, cumin, smoked paprika, chili powder, salt, and pepper. Spread them out in a single layer on a baking sheet.
   - Roast for 25-30 minutes, flipping halfway through, until the sweet potatoes are tender and slightly caramelized.

#### 3. **Make the Homemade Salsa**:
   - In a medium bowl, combine the diced tomatoes, red onion, jalapeño (if using), cilantro, lime juice, and salt. Stir to combine and set aside to let the flavors meld.

#### 4. **Warm the Tortillas**:
   - If using store-bought tortillas, heat them on a dry skillet over medium heat for about 20-30 seconds on each side to soften.
   - For homemade tortillas, you can make them with a simple mix of whole wheat flour, water, and a pinch of salt.

#### 5. **Assemble the Tacos**:
   - Place a layer of roasted sweet potatoes and black beans in each tortilla.
   - Top with the homemade salsa, avocado slices, fresh cilantro, and a squeeze of lime juice.
   - For an optional extra, add crumbled queso fresco or feta cheese.

### **Additional Tips**:
- **Make it Vegan**: Skip the cheese, or use a dairy-free alternative.
- **Boost Protein**: Add a handful of cooked quinoa to the tacos for extra protein and texture.
- **Customize**: Add sautéed onions and peppers for more depth of flavor, or drizzle with a homemade chipotle mayo for extra richness.

Enjoy these **Sweet Potato and Black Bean Tacos** as a healthy, satisfying meal made entirely from whole, fresh ingredients!

---

Making **homemade tortillas** from scratch is simple, and they taste much fresher and more delicious than store-bought versions. Here’s an easy recipe using whole wheat flour, which adds extra fiber and nutrients compared to regular flour tortillas.

### **Ingredients**:
- 2 cups whole wheat flour (you can use regular flour or a mix of both if you prefer)
- ½ teaspoon salt
- 2 tablespoons olive oil (or any vegetable oil)
- ¾ cup warm water (adjust as needed)

### **Instructions**:

#### 1. **Mix the Dry Ingredients**:
   - In a large mixing bowl, whisk together the whole wheat flour and salt.

#### 2. **Add the Oil**:
   - Add the olive oil to the flour mixture and use your fingers or a fork to work the oil into the flour. You want the mixture to look crumbly, with the oil evenly distributed.

#### 3. **Add Warm Water**:
   - Slowly add the warm water, a little at a time, and begin to mix with your hands or a spoon. Continue adding water until the dough comes together and is soft, but not sticky. You might not need all the water, so add it gradually.
   
#### 4. **Knead the Dough**:
   - Once the dough forms a ball, turn it out onto a lightly floured surface. Knead the dough for about 2-3 minutes until it becomes smooth and elastic.
   - Cover the dough with a damp towel or plastic wrap and let it rest for about 10-15 minutes. This helps relax the gluten and makes it easier to roll out.

#### 5. **Divide the Dough**:
   - After resting, divide the dough into 8-10 equal portions, depending on how large or small you want your tortillas. Roll each portion into a small ball.

#### 6. **Roll Out the Tortillas**:
   - On a floured surface, use a rolling pin to roll out each dough ball into a thin, round tortilla. Aim for about 6-8 inches in diameter, but it doesn’t need to be perfectly round—homemade tortillas are charming with their rustic look!

#### 7. **Cook the Tortillas**:
   - Heat a dry skillet or griddle over medium heat. Once hot, place a rolled-out tortilla in the pan.
   - Cook for about 30-60 seconds on the first side until you see bubbles form and the bottom has some light brown spots.
   - Flip the tortilla and cook for another 30-45 seconds on the other side. You should see small golden spots.
   - Remove the tortilla from the pan and place it in a clean towel to keep warm. Repeat with the remaining dough balls.

#### 8. **Serve**:
   - Serve the tortillas warm. If you're not using them immediately, you can store them wrapped in a towel or in an airtight container for up to a day, or freeze them for later use.

### **Tips**:
- **Keep them soft**: If the tortillas start to dry out, wrap them in a damp towel to keep them soft.
- **Customize**: You can mix in herbs or spices like cumin, garlic powder, or paprika for a more flavorful tortilla.

Enjoy your homemade tortillas with your sweet potato and black bean tacos, or use them for wraps, burritos, or even as a flatbread!

---

**Salsa verde** is a delicious, tangy green salsa made from tomatillos, which adds a bright, fresh flavor to tacos, enchiladas, or as a dip for chips. Here's how you can make it from scratch:

### **Ingredients**:
- 1 pound tomatillos (about 10-12 medium tomatillos), husked and rinsed
- 1-2 jalapeños or serrano peppers (adjust based on desired spice level)
- 1 small white onion, chopped
- 2-3 garlic cloves, peeled
- ½ cup fresh cilantro leaves
- 1 lime, juiced
- Salt, to taste
- 1 tablespoon olive oil (optional, for roasting method)

### **Instructions**:

#### **1. Prepare the Tomatillos and Peppers**:
   - Remove the husks from the tomatillos and rinse them thoroughly to get rid of the sticky residue.
   - For a mild salsa, remove the seeds from the peppers. Leave them in if you prefer more heat.

#### **2. Cooking Options:**
You can prepare salsa verde in different ways, either by roasting, boiling, or using raw ingredients. Roasting adds a smoky flavor, while boiling or leaving it raw keeps it fresher.

##### **Option 1: Roasting (for smoky flavor)**
   - Preheat your oven to 425°F (220°C).
   - Place the tomatillos, peppers, garlic cloves, and onion on a baking sheet. Drizzle with olive oil and roast for about 15-20 minutes, turning them halfway through. The tomatillos should soften and develop a light char.
   - Once roasted, let them cool slightly.

##### **Option 2: Boiling (for a more traditional, tangy flavor)**
   - Fill a medium pot with water and bring it to a boil.
   - Add the tomatillos, peppers, and garlic. Boil for 5-7 minutes until the tomatillos turn a dull green and soften.
   - Drain and let them cool slightly.

##### **Option 3: Raw (for fresh, vibrant flavor)**
   - You can skip the cooking entirely for a fresh, uncooked salsa. Simply chop the tomatillos and peppers coarsely before blending.

#### **3. Blend the Salsa Verde**:
   - In a blender or food processor, add the roasted/boiled/raw tomatillos, peppers, garlic, onion, and cilantro.
   - Squeeze in the juice of 1 lime, and season with salt to taste.
   - Blend until smooth or until you reach your desired consistency. You can leave it chunky or make it smooth depending on your preference.

#### **4. Adjust the Flavor**:
   - Taste the salsa and adjust the seasoning. If you want more tang, add more lime juice; for more heat, add an extra pepper or some of the pepper seeds.
   - If it's too thick, you can thin it out with a little bit of water.

#### **5. Serve**:
   - Pour the salsa verde into a serving bowl and enjoy immediately, or refrigerate for up to a week. It pairs perfectly with tacos, grilled meats, enchiladas, or as a dip for chips.

### **Optional Add-Ins**:
- **Avocado**: For a creamy salsa verde, blend in 1 ripe avocado.
- **Cumin**: Add ¼ teaspoon of ground cumin for a deeper, earthier flavor.
- **Sour cream or yogurt**: For a milder, creamier salsa, blend in a dollop of sour cream or plain yogurt.

Enjoy your homemade **salsa verde**! It’s versatile, easy to make, and brings a fresh, zesty flavor to any dish.