Sweet Potato and Black Bean Tacos
Lately my household has been on a slight Mexican/Tex-Mex kick so I apologize for the sudden surge in South of the Border Recipes. I’ve always been a fan of Mexican food and now that Joe’s heat tolerance has gone up I no longer have to water down sauces/skip the peppers, it’s GREAT! I’m always looking for new ways to change up old faithfuls and have decided to fully embrace this Mexi craze and see how many different combination I can stuff inside a taco/enchilada. Normally when I do tacos I just stick to black beans and onions in place of the standard ground beef, and then top with an insane amount of fresh veggies. This time I decided to make the black beans more of a supporting member and gave sweet potatoes the spot light. I’ve only had sweet potatoes once before in a Mexican-style dish and since that was a delicious success I figured I really couldn’t lose. I did cheat cheat however by using a prepared bag of taco spices but sometimes cheating is okay.
Ingredients (serves 6)
- 12 tacos (hard or soft)
- 1 pack of taco seasonings
- 1 tbsp veg. oil
- 1 can of black beans, rinsed and drained
- 2 large sweet potatoes, cubes
- 1 jalepeno, diced and seeded (optional)
- 1 vidalia onion, chopped and divided
- 2 cloves garlic, finely minced
- 1 beef steak tomato, chopped
- salsa (optional)
- sour cream (optional)
- taco cheese (optional)
- Prepare the taco seasoning per instructions and set aside. If using hard tacos preheat the oven to 325 and place the taco shells on a baking sheet. Bake for 7minutes.
- Meanwhile heat the veg. oil in a large saute pan over medium heat. Add the sweet potatoes and cook for 2 minutes before adding the onion, pepper and garlic. Cook for an additional 2 minutes, stirring frequently to prevent sticking before adding the black beans. Pour the taco seasoning mixture over the sweet potatoes and beans. Cover and simmer for 5 minutes then allow to sit for 3minutes which will allow the sauce to thicken.
- Remove tacos from oven and start stuffing!
When I was younger we use to set up taco stuffing sections, in an attempt to prevent a bottleneck. Since my kitchen is large enough for one person and two dogs, I normally stuff all the tacos while Joe preps the table along with any chips/salsa that are being served along with the dish. I’m also a fan of Rice-a-Roni Spanish Rice, using Rotel Mexican Tomatoes with Green Chiles but that’s just me. As for toppings there is no wrong way to top a taco, the trick is just getting it all to fit!