Sunday, July 6, 2014

Sweet Potato and Black Bean Tacos

This recipe comes from the My Fitness Pal Blog. I have modified it slightly. We had it for leftovers for days. My favorite way to eat it was to make a simple guacamole (avocado, salt, squeeze of lime to taste), put that on the tortilla, top with tomatoes, and top that with the sweet potato and black bean mixture. I was tempted to add cheese because we're a cheese-loving family, but it really doesn't need it. I'm also a sour cream lover and didn't need that either when I had the guacamole in there.
  • 2 cloves garlic, minced
  • ½ onion, diced
  • 1 pound sweet potatoes, cubed
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 tablespoon cooking oil
  • 1 tablespoon paprika
  • 1 tablespoon cumin
  • 2 pinches of salt
  • 8 flour tortillas
  1. Heat a skillet over medium-high heat. Add in cooking oil and then garlic, onion, and a dash of salt to heated oil. Sauté until softened, about 3 minutes.
  2. Next add sweet potatoes to the pan with a generous pinch of salt and spices. Add 2 tablespoons of water to the pan, cover with a lid, and lower heat to a simmer. Cook for 10 to 20 minutes, until sweet potatoes are softened.
  3. Add beans to the pan and toss everything together until beans are heated through. Season to taste with more salt or spices.
  4. Serve in tortillas.

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