Toothsome sweet potatoes, assertive poblano peppers, and flavorful black beans, wrapped up in a crispy corn tortilla. As the sun set over a majestic field of cacti, we decided to make one of our favorite camp dinners: tacos. The sweet potatoes were perfectly chewy and absorbed tons of flavor. (You can do this with corn, but flour tortillas will tend to stick), 10-20 seconds on each side. So next time you’re out camping or at home, try taking a bite out of the American Southwest with these sweet and spicy tacos.