Another Meatless Monday Selection: Smoky Sweet Potato and Black Bean Tacos

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In case you don't follow a lot of food blogs and like to nerd out with at least some of the facts, Meatless Mondays is a movement created by these guys, encouraging people to eat meatless at least one day a week (particularly Monday) for better health, and a lot of food bloggers blog about it with a near religious fervor.  I ate a chicken salad croissant for lunch today, so I'll let you guess my level of commitment.  Nevertheless, I do eat a lot of meatless meals; partially because of the amazing variety cooking without meat gives, partially for health, and partially for economic purposes.

I ran across these tacos from the How Sweet It Is blog on the website/cooking community Tasty Kitchen and pinned them to my board.  I have developed a thing for sweet potatoes cooked with a Southwestern/ Latin flair, and I don't see this thing letting up anytime soon.  Drew and I really enjoyed these tacos, and they'll likely make another appearance in the Edible Givens household.

They're quick (30 minutes-ish, tops), easy, and cheap.  Oh, and most importantly- they're tasty!  They're pretty healthy too.  I'm going to link to the blog using the recipe title to where I got the recipe/idea for these tacos, but will post as I made them.  Enjoy!

Smoky Sweet Potato and Black Bean Tacos
from the How Sweet It Is blog

Makes 8 tacos (2-3 servings)

2 tablespoons olive oil
1 red onion, diced
2 garlic cloves, minced
2 medium sweet potatoes, cut into 1/2-inch cubes
1/2 teaspoon smoked paprika
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cumin
1 (15 ounce) can of black beans, drained and rinsed
8 corn tortillas, toasted
3 tablespoons greek yogurt
1/4 cup half and half
1/4 tsp. smoked paprika
1 avocado, sliced

chipotle lime crema
1 tsp hot sauce
juice of half a lime
zest of half a lime
1/8 teaspoon salt

Season chopped sweet potatoes with salt, pepper, cumin and smoked paprika. Heat a large skillet oven medium heat and add olive oil. Add onions and garlic, tossing to coat, then add sweet potatoes and stir. Cover and cook for 15-20 minutes, until sweet potatoes are just softened and cooked through.
While potatoes are cooking, combine yogurt, half and half, hot sauce, paprika, lime juice and zest and salt, whisking well to combine. Set aside.
Once sweet potatoes are cooked, add in black beans and toss well. Cover and cook again for 5-6 minutes until everything is warmed through. Heat tortillas and serve sweet potato mixture topped with avocado and the crema!

  • If you want to use flour tortillas, that is fine, but you can really get some cool points as a cook by taking corn tortillas and placing them either over the open flame of a gas range or in a flat pan/skillet over medium-high heat.  Warm the tortillas until they get some dark brown spots on both sides.  NOTE- you do not need any oil/butter for this!

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