Monday, January 18, 2016

Sweet Potato and Black Bean Tacos

Things I did over the weekend include: bake a bundt cake, drink champagne, cohost my sister's bridal shower, drink champagne, cry over the Seahawks loss, drink more champagne, make batch number two thousand and sixty of these sweet potato tacos, so that I could photograph them for the blog... even though the sun was going down and the light was terrible and the photos aren't great and I used parsley to look like cilantro because I was out and didn't plan ahead (#reallife), I needed to share this recipe with you! You can now make this one recipe for the rest of your lives and never have to plan dinner again. You’re welcome... I'm gonna go drink some champagne now. 

These tacos are nothing fancy, and maybe you’re like, eh, whatever, there are a zillion sweet potato tacos online, grow up. BUT YOU GUYS, these tacos have made up about 80% of my diet since November. I seriously can’t stop, won’t stop with sweet potato tacos right now. I’ve made these tacos a few times a week for a few months, and when I do, I try to roast extra sweet potatoes, which I then eat for lunch every day. Seriously, I eat them probably 4 days a week. Is that good for you? I have no clue… I’m afraid to look it up. If you are what you eat, I’m definitely turning into a sweet potato. Hopefully one of those long skinny svelte ones, not one of the big round plump ones.

Aside from my daily sweet potato habit, I’m obsessed with these tacos for a few reasons: first, they’re super easy even on a weeknight, even on a weeknight when you go to the gym and don’t start making dinner until 8PM. B: I typically have most of the ingredients on hand, but maybe that’s because I know I’m gonna make them every chance I get. Third: I love the flavor combo of sweet, spiced sweet potatoes with savory black beans, citrusy guac, and salty feta cheese. And finally: this is the one meatless dinner that I’ve been able to get Evan on board with!

If you make these tacos, be sure to roast an extra sweet potato, because I have another recipe coming up soon that uses the leftovers! Hint: It’s January appropriate for all you resolutioners. Hint hint: It’s a salad. But today: tacos!

Sweet Potato and Black Bean Tacos
Makes approx. 8 tacos

Corn tortillas
Black Beans (see below)
Sweet potatoes (see below)
Guacamole (with lime or lemon juice!!)
Sour Cream (if desired)

Warm corn tortillas in a hot skillet or in the oven. Fill with ingredients in order listed.

For the roasted sweet potatoes
1 large sweet potato, peeled and cubed into dice-sized chunks
2 tablespoons olive oil
1/2 tablespoon pure maple syrup
1 teaspoon cumin
1 teaspoon chili powder
1/4 teaspoon salt
black pepper

Preheat oven to 425 degrees F. Spread sweet potatoes on a foil lined baking sheet. In a small bowl, whisk together oil, syrup, cumin, chili powder, salt, and a crack of fresh black pepper. Drizzle over sweet potatoes, and toss to coat. Cook for 15-20 minutes, flipping once, until tender. Check on them for the last 5 or so minutes to be sure they’re not burning.

For the black beans
olive oil
half an onion, diced
1 mild pepper (like poblano), diced
1 clove garlic, minced
1 can black beans, drained
salt and pepper

Heat a drizzle of olive oil in a skillet over medium. Add onion and pepper, and cook until onion is just starting to brown. Add garlic, and cook another minute or two longer. Add beans, and cook for a minute, lightly smashing the beans with the back of a spatula. Salt and pepper to taste.

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