Monday, December 12, 2011

Sweet Potato Tacos


My husband is particular about: tomato sauce, the size of chopped onions (must be small and uniform), and heated tortillas. And you know, he's right. Tacos are not so good with cold tortillas and this simple step really makes a huge difference.

I make veggie tacos a lot especially since our favorite Providence taco spot, Taqueria Pacifica, closed last year. My pregnant belly lived off of their kale and sweet potato tacos....oh for just one more bite.


I like this dinner because it is easy. You're really just roasting some potatoes and stirring beans. People can make whatever they like, kids can easily leave things out, and if you keep a container of roasted veggies in the fridge this is a 10 minute exercise.  I also love tacos with greens. Try replacing the potatoes with sauteed kale or collards.

Sweet Potato Tacos

4 sweet potatoes, peeled and cut into 1 inch chunks
cilantro, chopped
yellow onion, chopped
queso fresco, crumbled
limes, sliced
avocado, sliced
hot sauce
2 cans beans (I used kidney but often use black)
1/2 teaspoon chili powder
1/2 teaspoon cumin
1 tablespoon tomato paste
1 clove garlic, minced
3 tablespoons water
salt
corn tortillas


1. Sweet Potato: Heat oven to 425 - toss sweet potato chunks with olive oil, salt, and pepper. Roast for 30-40 minutes or until soft and slightly brown.

2. Beans: Put a small sauce pan over medium/high heat and add a few glugs of olive oil. Add the chili powder, cumin, tomato paste, 1/2 teaspoon of salt, and garlic. Cook until garlic is soft. Add in beans and 3 tablespoons of water. Mush beans with the back of a fork until a re-fried texture. Simmer for 10-15 minutes.

3. Condiments: Chop onion, chop cilantro, slice avocado, slice limes, crumble cheese, get out hot sauce.

4. Tortillas: When the potatoes and beans are done and you're ready to eat, heat the tortillas in a non-stick pan with a bit of oil or cooking spray. Keep warm under a kitchen towel.


Build your own taco and dig in.

Note to self: toddler likes to paint watercolors while you cook tacos - hooray! A few licks of hyper-colored paint isn't that bad, right?


7 comments:

  1. oh man, those look good! my other half only eats tacos with meat but I may need to make those for myself,

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  2. I don't know, they're pretty good! You may sway him!

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  3. These look amazing - going to make them tomorrow. The cranberry cake looks good too - I blogged about cranberry's today so might have to add that to my post!
    Thank you - I've just found your site and I'm so pleased!

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  4. Nicola - I'm so glad you found me! Can't wait for you to try out the tacos and let me know what you think - happy eating!

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  5. Thank you! I often cook your food for myself, but specifically logged on to find some food that the kids will like - they'll love this. Any suggestions for substitutes for the cheese - I'm in Canberra, Australia - what would you recommend: chevre, ricotta, philladelphia cream cheese?

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  6. Do you drain and rinse the beans?

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  7. Hi Audrey - yes, I do drain and do a quick rinse to the beans. Good luck!

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