Inspired by Cala, the San Francisco outpost from Mexico City chef Gabriela Camara, these veggie tacos are filled with charred sweet potato. A smoky salsa turns it into an obsession, while a sweet salad mellows everything out.
Preheat the oven to 475°F. Line a sheet pan with foil. Rinse the sweet potato, place it on the pan, and rub it with a bit of olive oil and sprinkle with salt. Roast until tender when pierced with a fork, about 35 minutes.
Meanwhile, to make the salad, remove the fronds from the fennel, reserving a handful for sprinkling. Trim the bulb, cut it in half lengthwise, and thinly slice about 1 cup, reserving the rest for another use. Place the slices in a large bowl, drizzle with the juice of 1 lime and 2 tablespoons olive oil, season with a pinch of salt, and toss to coat. Trim, tear, and wash a couple of handfuls of chicory leaves. Toss the chicories with the fennel in the bowl. Cut the passion fruit in half, scoop out the pulp and seeds, and drizzle over the top. Scatter with the reserved fennel fronds.
In a small saucepan over medium-low heat, reheat the black bean sauce, 5 minutes.
To warm the tortillas, in a dry pan over medium-high heat, flash the tortillas for 30 seconds on each side. Wrap them in a clean towel to steam through and keep warm.
To build the tacos, place the tortillas on plates and spread with the black bean sauce. Cut the roasted sweet potato in half lengthwise, and scoop the flesh onto the tortillas, discarding the skins. Sprinkle with salt, and drizzle with the salsa negra. Serve warm, with the passion fruit salad on the side.