Not Your Average Taco

So uh…we eat a lot of tacos around here.

I mean seriously…I made my own tortillas, people, I’m not messin around.

This recipe is a go to for me if I need a quick/delicious/filling meal.

I usually have these ingredients on hand anyway.

Except that cabbage.  Which I always conveniently make sure I have on hand if it’s going to be as extra busy week.

Planning.

It helps me live life.

Ok, so you’ve got your homemade tortillas…

((because you obviously dropped everything and made them after you saw the last post))

…now what?

Ready, set, TACO!

A couple of dear friends come along for the ride:

Black beans

Onions

 And sweet potato…on a secret mission…

Plus the under appreciated/almost forgotten most important part: purple cabbage

The cabbage becomes a slaw that really brings the whole thing together.

The first time I made these it was the only thing I didn’t have and I ALMOST just left it out to use some other lettuce or something..

but I am so so glad I didn’t!

Their powers combined…

They are: PERFECT BALANCE!!

(Captain Planet?  Anyone?)

Do you see this?

The sweetness from the sweet potato, the savory beans with a burst of cumin, the crisp, crunchy cabbage, all laced with hints of lime and chili peppers, PLUS the soft homemade goodness that is your tortilla….

your life is good right now.

And it didn’t even take much effort.

Now, eat!

Enjoy!

❤ Ellen

Sweet Potato Black Bean Tacos

Recipe from Black Bean and Sweet Potato Tacos

For the Potatoes:

2 sweet potatoes (I like the skin on but feel free to peel them)

1 tablespoon olive oil

salt and red chili flakes to taste

juice of 1 lime

For the Cabbage Slaw:

2 heaping cups shredded cabbage (purple for me..so pretty!)

1/4 cup diced onions

2 heaping tablespoons chopped cilantro (fresh is so nice tasting/looking but I have been known to use dried in a pinch)

juice of 2 limes

salt and red chili flakes to taste

For the Beans:

1 teaspoon olive oil

1/4 cup diced onion

1 heaping teaspoon ground cumin

1 (15-ounce) can black beans, drained and rinsed

juice of 1 lime

1. To cook those potatoes you have a couple of options depending on time available/personal preference.  You could either:

-Toss diced sweet potatoes with olive oil, salt and chili flakes, and lime juice until evenly coated.  Spread them on a cookie sheet (try not to make it too crowded on there) and bake at 400 degrees F until softened through and toasted brown.  This usually takes about 40 minutes.   Remove the cookie sheet once or twice during baking to toss the potato chunks around.  This will ensure that the cubes cook evenly.  Remove from the oven and let stand when cooked through.

OR

-Stab whole sweet potatoes with a fork a couple of times and wrap in a damp paper towel.  Microwave on high for 3-5 minutes (depending on how big your potato is) or until it is slightly softened but not quite cooked through.  THEN dice them and toss them with olive oil, salt, chili flakes and lime juice until evenly coated.  Spread them on a cookie sheet and bake at 400 degrees F for more like 10-15 minutes, or until they are cooked through.  You can always stick them under a broiler at the end to get a nice crispy outside

2. While the potatoes cook, assemble the Cabbage Slaw.  In a medium bowl, toss the cabbage, onion, and chopped cilantro with  lime juice, salt and chili flakes to coat.  Set aside while the potatoes cook and beans heat.  ((Letting the cabbage slaw sit will help soften the cabbage.))

3. For the beans-heat olive oil in a medium saucepan.  Add onions and cook until translucent.  Add ground cumin and stir until fragrant.  Add beans and lime juice.  Cook until heated through.

4. Assemble potatoes, slaw and beans on a tortilla, wrap and chow down.  I like a pretty even potato-bean-slaw ratio.  Some other people I know like minimal slaw and maximum sweet potato.  Do your thing…you can’t go wrong.

Get excited for Thanksgiving inspired deliciousness coming soon!