Apparently I’m really into tacos right now. I’ve collected several out-of-the-ordinary taco recipes to try. This vegetarian taco recipe came from a new cookbook, Simply Sugar and Gluten-Free by Amy Green. I was surprised by how many recipes I wanted to try from this cookbook. She had lots of easy, tasty sounding recipes.
These came together super fast and tasted super delicious (bonus, they’re also super cheap to make!). Even my husband who thinks most meals should include meat, thought these were good. The sweet potatoes add a sweet edge to the tacos, which cut the spicy a bit, although we do like spicy foods around here. I loved these topped with sliced or mashed avocado, salsa and cheese. These will definitely be working their way into regular menu rotation at our house.
SWEET POTATO AND BLACK BEAN TACOS
(from Simply Sugar and Gluten-Free)
Print This Recipe
1 large sweet potato, peeled and diced 1/4 inch
1 Tablespoon canola oil
1 onion, diced
1 14.5-ounce can black beans, drained, liquid reserved
1/2 teaspoon cumin
1/2+ teaspoon chile powder
10 corn tortillas
salt and pepper
Optional topping ideas:
Preheat the oven to 200°F.
Place the sweet potato in a steamer basket with 1/2-inch of water in the pan. Cook for 10 minutes, or until cooked through but still al dente. Meanwhile, heat the oil in a large nonstick saute pan over medium-low heat. Add the onion and cook for 5-8 minutes, until soft. Add the beans, cumin, chile powder, and 1/4 cup of the reserved bean liquid. Mash some of the beans in the pan and add more liquid as necessary.
Heat a medium nonstick skillet over medium-high heat and toast the tortillas until they’re warm and a little brown on each side. Wrap the tortillas in aluminum foil and keep warm in the oven.
When the sweet potatoes are cooked, add them to the beans and stir. Add more liquid if necessary. The taco filling shouldn’t be dry, but it shouldn’t be runny either. Taste and adjust seasoning as needed.
Spoon the filling into the center of each tortilla. Top as desired.