From: https://web.archive.org/web/20170915224408/http://www.thugkitchen.com:80/sweet_potato_pinto_bean_tacos

Ingredients:

• 3 cups of cooked pinto beans (about 30oz in cans)
• 1 teaspoons olive oil
• ½ cup veggie broth or water
• 2 teaspoons smoked paprika
• 2 teaspoons blackstrap molasses
• 2 teaspoons apple cider vinegar or lemon juice
• 2-3 garlic cloves
• 1 pound of sweet potatoes
• ½ of a yellow onion
• 1 teaspoon olive oil
• salt to taste
• tortillas
• toppings (any of lime, greens, radishes, scallions, tomato, avocado, jalapenos, cheese, etc)

Warm the first teaspoon of oil in a medium pot. Add the beans, broth, smoked paprika, molasses, vinegar, and garlic. Get it to start bubbling slowly for about 5 minutes and then turn off the heat.

Chop up the sweet potato and onion so they are about the size of a pinto bean so you’re not taking any confusing bites. Warm up the oil in a large skillet and add the onion and sweet potato. Cook them until the onion is getting brown and the sweet potato softens up. Add the bean mixture. Cook on a medium heat until the potatoes are soft enough for you. This should take 5-8 minutes. If it starts to look dry, add some water. Add salt to taste.

Makes 8 tacos