Black Bean Sweet Potato Tacos
While this recipe isn't an authentic Mexican dish, it sure make a damn tasty taco. It's also one of my favorite go-to quick and easy meals when I decide to randomly invite people over for dinner at the last minute.
Makes enough filling for roughly 12 tacos
Ingredients:
1 small onions diced
1 tsp olive oil
2 16 oz cans of black beans
1 medium sweet potato or yam (diced into 1/2" cubes)
1 chipotle pepper in adobo sauce minced
1 Tbsp adobo sauce from the chipotle pepper can
Juice from half of lime (about 1 Tbsp)
1 tsp cumin
salt to taste
1/4 cup chopped cilantro (optional)
Taco shells (soft or hard)
Suggested toppings:
- shredded iceberg lettuce (one of the few times this otherwise useless green is acceptable)
- vegan cheese (I usually use Daiya cheddar)
- vegan sour cream (I prefer Tofutti's)
- salsa
- guacamole
(not really suggested, you better put this on your damn taco unless you have an aversion to yummy things)
Directions:
In a large saucepan heat the oil and sauté the onions over medium heat until slightly soft.
Add the black beans, sweet potato, chipotle pepper, adobo sauce, lime juice and cumin. Cook over medium heat until the sweet potatoes are tender but not mushy. If the filling seems a bit dry, add one tablespoon of water at a time until it is nice and moist but not soggy.
Add the cilantro if using and salt to taste before serving.
Taco shell choices...
Some people prefer it hard. Some like it soft. I say what's life good for if you don't have it both ways. If you're having soft shells, please only buy the freshest corn tortillas you can find and then char them on an open flame on your stove top on both sides. Trust me, it's worth it.
Nutritional information (filling only): Per serving 43 cal., 1.5g fat, 3g protein
