Vegetarian Sweet Potato and Black Bean Tacos with Avocado-Pepita Dip

INGREDIENTS

• 2 pounds sweet potatoes (3 to 4 medium sweet potatoes), peeled and sliced into 1-inch chunks
• 2 tablespoons olive oil
• ¼ to ½ teaspoon cayenne pepper
• ¼ teaspoon sea salt
• 2 cans black black beans, rinsed and drained (or 4 cups cooked black beans)
• 1 medium yellow or white onion, chopped
• 1 tablespoon olive oil
• 2 teaspoons ground cumin
• ¼ teaspoon chili powder
• ½ cup water
• 1 teaspoon sherry vinegar
• Sea salt and black pepper, to taste
• 2 avocados, pitted and sliced
• 1 cup cilantro, packed (mostly leaves, some small stems are ok)
• ½ cup pepitas
• 1 jalapeño, seeded and roughly chopped (or ¼ teaspoon red pepper flakes)
• 2 cloves garlic, roughly chopped
• 1 small lime, juiced or 2 tablespoon sherry vinegar
• 2 tablespoons water
• 1 teaspoon fine grain sea salt
• Freshly ground black pepper, to taste
• 8 to 10 small corn tortillas
• Crumbled feta
• Toasted pepitas
• Optional: finely sliced radishes, quick-pickled cabbage, chopped green onions, cilantro, hot sauce, etc.