Sweet Potato Tacos

Written by Karen on May 14th, 2011

My latest fave-est are these sweet potato tacos.  I first made them for a class I did for Share Our Strength called “Cooking Matters,” a program for low-income folks who just want to learn how to cook and eat healthy on a budget (which applies to anyone, really.)  The whole class got so excited about this recipe, and since I always have sweet potatoes on hand, it has become a regular entree in our home, too.

Sweet Potato Tacos (vegetarian and gluten free) - Makes 4

These will satisfy even the meat-lovers in your family.  They’re packed with protein from the beans and provide hearty sustenance from the potatoes and greens. Make sure to cut the sweet potatoes in a small dice to ensure they are tender when cooked.

1/2 medium-sized onion, chopped
3 cloves garlic, minced
olive oil
1 large sweet potato, diced
1 can of organic black beans, rinsed and drained (organic beans are naturally lower in sodium)
1/2 t. red pepper flakes
1 t. cumin
1/2 cup organic cheddar or feta cheese
lime, cut into wedges
cilantro, roughly chopped
avocado, diced and drenched in lime juice
4 corn tortillas
Salsa (optional)

In a large sauce pan, saute the onion and garlic in olive oil for about 5 minutes over medium heat. Add the sweet potato and saute for 5 minutes more.

Warm tortillas in dry skillet.

Add the black beans, red pepper flakes and cumin (and maybe a 1/4 cup of water to help the mixture keep moist) and continue to cook on medium heat for about 5-7 minutes or until the mixture is nice and hot.

Grab your tortilla, add a heaping spoonful of the potato/bean mixture, sprinkle on some cheese, a squeeze of lime, a few cubes of avocado and a toss of cilantro.  You can also add salsa, or any other condiments you like.

4 Comments so far ↓

  1. May
    14
    4:08
    PM
    Shirley @ gfe

    You had me at sweet potatoes, but when you mentioned black beans, avocado, cumin, etc., I went all in, Karen! Thinking this should be on my group’s belated Cinqo de Mayo menu for sure. :-)

    xo,
    Shirley
    Shirley @ gfe´s last [type] ..Adoption- Ellen of Gluten-Free Diva with Roasted Potato Slices and Smoky Aioli Dip &amp Balsamic Fudge Drops

  2. May
    15
    12:01
    PM
    Karen

    Yeah, Shirley, and it could be Cinco de Julio, too! You can also use any type of bean, plus cabbage for extra crunch. XO

  3. May
    15
    12:54
    PM
    Jean DeLuca

    Looks and sounds yummy.

    Do you have to cook the sweet potatoes first, or does the 5 min saute + 5-7 min heating do the trick?

  4. May
    15
    1:23
    PM
    Karen

    If you cut them up small, you don’t need to cook them beforehand because you’re continuing to cook them after you add the beans, etc.

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