Black Bean and Sweet Potato Tacos with Swiss Chard Pesto

Preheat your oven to 400 F.

On a rimmed baking sheet toss the diced sweet potato with the oil, 1 teaspoon chili powder, 1 teaspoon cumin, a pinch of coarse salt and pepper. Roast in the preheated oven for 30 minutes.

In the meantime, toss the Swiss chard, jalapeno, garlic, hot sauce and pepitas into a food processor. Season with salt and pepper. Pulse to combine and blend. With the motor running, pour the oil into the processor in a thin stream, until you reach your desired consistency for pesto. Taste. Yes. Yes.

Toss the black beans into a small sauce pan over medium heat. Season with the remaining cumin, chili powder and garlic salt. Heat the beans for about 5 minutes.

On a small grill or skillet over medium heat, toast the tortillas until you get browning or charred marks on each side.

Layer 2 tortillas onto each serving plate. Then spoon on some beans, followed by some sweet potatoes. Dollop with a good 2 tablespoons of Swiss chard pesto. Sprinkle on some queso fresco, the diced avocado, a good spritz of lime and a few cilantro leaves.