Sweet Potato and Black Bean Taco Melts

Bring a large pot of water to a boil. Peel the sweet potatoes and cut them into large chunks. Add the sweet potatoes to the boiling water and cook for about 25 minutes, or until they are tender enough to easily pierce with a fork.

While the potatoes are boiling, prepare the cilantro guac sauce. Add the cilantro, guacamole, garlic cloves, olive oil, water, a generous pinch of salt, and the juice of one lime to a blender. Blend until smooth and pour the sauce into a separate bowl. Rinse out the blender.

To the clean blender, add the black beans, chunky salsa, and taco seasoning. Blend until mostly smooth, with a little bit of texture remaining, then set aside.

Once the sweet potatoes are done, drain them well and return them to the pot. Pour in the milk and mash until smooth and creamy. Season with salt and pepper to taste.

Set up your assembly station with the mashed sweet potatoes, black bean spread, tortillas, and shredded cheese. Lay out twelve tortillas and spread a layer of mashed sweet potatoes on each, followed by a layer of black bean mixture. Sprinkle cheese over the top, then place another tortilla on each to form twelve taco “sandwiches.”

Heat a drizzle of olive oil in a large skillet over medium heat. Cook each taco melt for about 3 to 4 minutes per side, pressing gently, until both sides are golden brown and crispy and the cheese has melted.

Serve warm with a generous drizzle of the cilantro guac sauce over the top and a few extra cilantro leaves for garnish if desired.