My latest fave-est are these sweet potato tacos. I first made them for a class I did for Share Our Strength called “Cooking Matters,” a program for low-income folks who just want to learn how to cook and eat healthy on a budget (which applies to anyone, really.) The whole class got so excited about this recipe, and since I always have sweet potatoes on hand, it has become a regular entree in our home, too.
Sweet Potato Tacos (vegetarian and gluten free) – Makes 4
These will satisfy even the meat-lovers in your family. They’re packed with protein from the beans and provide hearty sustenance from the potatoes and greens. Make sure to cut the sweet potatoes in a small dice to ensure they are tender when cooked.
1/2 medium-sized onion, chopped
3 cloves garlic, minced
1 large sweet potato, diced
1 can of organic black beans, rinsed and drained (organic beans are naturally lower in sodium)
1/2 t. red pepper flakes
1 t. cumin
1/2 cup organic cheddar or feta cheese
lime, cut into wedges
cilantro, roughly chopped
avocado, diced and drenched in lime juice
4 corn tortillas
In a large sauce pan, saute the onion and garlic in olive oil for about 5 minutes over medium heat. Add the sweet potato and saute for 5 minutes more.
Warm tortillas in dry skillet.
Add the black beans, red pepper flakes and cumin (and maybe a 1/4 cup of water to help the mixture keep moist) and continue to cook on medium heat for about 5-7 minutes or until the mixture is nice and hot.
Grab your tortilla, add a heaping spoonful of the potato/bean mixture, sprinkle on some cheese, a squeeze of lime, a few cubes of avocado and a toss of cilantro. You can also add salsa, or any other condiments you like.