A while back I'd found a recipe (and then made) for baked sweet potato enchiladas with salsa verde. It lit my tastebuds like nobodies business. Since that fateful (in a good way) recipe, I have been dying to make it again, but my own way. With the weather finally being conducive to outdoor work and play AND having a full schedule for the weekend, I needed my meal prep to be quick and easy. Also, since I still have no roommate(s) my budget is pretty strict...except for when I see really cheap plants that can go in my garden...
So meal prep this week was taking a lot of what I already had among my staples, buying fresh-seasonal produce, and going from there. I paid less attention to what I was putting in my first meal and therefore am not posting anything about it other than this blip: it was delish. I call it Citrus Stir-fry with Tofu. Maybe I'll wing a written recipe and go off my memory later.
Anyway back to this deliciousness. It's simple, it took maybe an hour, hour and a quarter, because I didn't have ingredients pre-cut, you have to bake the sweet potatoes, AND I was dancing to salsa music.
Sweet Potato Black Bean Tacos
Prep time: (includes baking the sweet potatoes), 1-1.25 hours
Put it together: 7 minutes
Eat it: 5 minutes...I was really hungry!
Ingredients:
- 3 medium sized sweet potatoes
- 1 can of black beans (organic, no/low sodium)
- 1/2 fresh jalapeño
- 4 mini-sweet bell peppers
- 1 roma tomato
- 1/3 sweet/white onion
- Himalayan salt (to taste, put your preferred amount here)
- cumin 2 tsp (approximately)
- chili powder (1/2 tsp - 1 tsp...approximates)
- 1/8 tsp cayenne
- black pepper (to taste)
- 1/4 cup Tomatillo salsa in, and a few tsp to garnish
- feta cheese or goat cheese
- corn tortillas
- cilantro (to garnish)
- 1/2 fresh lime (fresh squeezed lime juice!!!)
Steps:
Pre-heat oven to 400 degrees Fahrenheit.
While the oven is preheating get your ingredients out and ready.
After you've rinsed/scrubbed your sweet potatoes, wrap them in foil, then stick in the oven to back for anywhere from 35-45minutes (or longer), until they're soft.
While the sweet potatoes are baking, slice & dice your veggies; rinse and drain your black beans.
To make life easy, prep your spices in a little dish, so that you can just dump them all in when ready.
After the sweet potatoes are done, slice them vertically (the long-way) and open to allow to cool a bit before removing the skin and plopping the innards into a medium size bowl. If you don't care about your fingers, I guess you can skip the cooling step.
Take a fork and start mashing the sweet potatoes (once all combined in the dish).
Add in your onion, sweet peppers, jalapeño, and then black beans. Keep mixing it all with that fork. (Think baby food texture for your sweet potato).
Add in your spices. Keep stirring/mixing with the fork.
Add in your 1/2 of a lime-fresh-squeezed juice.
Add about a 1/4 cup of the feta cheese and stir.
Add about 1/4 cup of the Tomatillo salsa, stir.
Taste test! Mine wasn't initially spicy enough so I added more tomatillo salsa and a bit more salt.
Heat your corn tortillas in a pan.
Once the sweet potato-black bean mix is tasting how you prefer, place about 1-2 tbsp of the mix in the center of your warmed corn tortillas.
Garnish with fresh sliced/diced tomatoes, extra feta, cilantro, and salsa.
Woah! That looks like a ton of steps, but really it's quite easy. You don't really even need a recipe for this, because it's "to taste", you may not like spicy food. Skip the tomatillo salsa (or use less), cut out the cayenne, and maybe even the jalapeño. If you're vegan, swap feta cheese for vegan feta. My nose was running, the tacos were messy, and it was SO FLIPPIN DELISH!
Your yield depends on how many you're cooking for. At 2 tacos per person, and for a party of one in my case, I'll get at least 3 other meals out of this.
You can eat this cold OR heat it up.
You can skip tortillas and do tacos, or nacho chips...or just by itself......endless possibilities.
I believe that listening to the music of the culture that inspires your food makes it taste 100% better [not really, but it certainly makes for a fun time cooking!]
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