taco talk

I love tacos.....I've always loved tacos. I played basketball in high school and there would be Saturday nights where we had games away (waaaaaay away in Montana). I wouldn't get home until after midnight, and be starving from the evening's events. My favorite nights were those that my mom had saved tacos from dinner and I would sit in the kitchen in the wee hours of the morning, and cram as many tacos and homemade salsa as I could into my scrawny boyish figure. aaaaahhh memories.

We eat tacos about once a week here. I mix it up--some have meat-chicken or slow cooked beef. I LOVE fish tacos, which for some reason seem most appropriate in the summer when the grill is hot and the tomatoes are ripe for picking. We have egg tacos, different assortment of bean and veggie tacos. I came across Erin's recipe for chipotle and sweet potato tacos, and knew I had to make these tacos! Lucky for me I had everything I needed already on hand.

Aren't they pretty? They brighten up a cold winter day. 

We will definitely be adding these into our taco rotation.

Sweet Potato and Black Bean Tacos

recipe adapted from Naturally Ella

this recipe is awesome and I hardly changed a thing! just added a few more spices, used my own guac recipe and added the cabbage (I love cabbage)

2 tablespoons olive oil

½ medium onion, diced

2 cloves garlic, minced

1 large sweet potato, cut into ½” cubes

2 cups black beans

1 chipotle in adobo sauce

2 tablespoons adobo sauce

1/2 tsp cumin

1/2 tsp smoky paprika

2 tablespoons honey

juice from two limes

corn tortillas

1 cup of red cabbage, shredded and splashed with a bit of vinegar and salt and pepper

guacamole

2 avocados

2TBS minced red onion

juice from 1 lime

handful of finely chopped cilantro

salt to taste

Heat olive oil over medium heat in skillet. Add onions and let cook until onions begin to soften, 3-4 minutes. Next, stir in sweet potatoes and garlic, and continue to cook for another 3-4 minutes. In a mortar and pestle, combine the chipotle, adobo sauce, honey, cumin, paprika, and lime juice. Break apart the chipotle into small pieces (alternatively, you can cut up the chipotle.) Pour into the pan with the sweet potatoes and reduce the heat to medium-low. Add beans and continue to cook until sweet potatoes have softened, 10-15 minutes. 

While sweet potatoes cook, scoop out the insides of the avocado. Add onion, cilantro, lime, and salt and mash together.   

Toast corn tortillas over an open flame and fill with sweet potato mixture, top with guacamole and cabbage. 

enjoy!

What are your favorite taco recipes?

black bean, bulgur, and lentil tacos HERE

dutch oven chicken tacos HERE