Wednesday, January 16, 2013

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.
www.inthelittleredhouse.blogspot.com
Aren't they pretty? They brighten up a cold winter day. 
We will definitely be adding these into our taco rotation.
www.inthelittleredhouse.blogspot.com
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

12 comments:

Sandi G said...

Love love this combination. Fish tacos, also great :)

summer said...

these look insane!! I love to cook our taco meat- usually grassfed ground beef- with cumin, oregano, garlic, and red onion. corn salsa with plenty of cilantro is a big fave with this :)

Laura Wright said...

Erin's sweet potato tacos are pretty regular around here too! So, so tasty and easy to throw together. I too have fond teenage memories of taco night/frantic taco eating. Oh and I love the shiitake mushroom + lentil tacos from Sprouted Kitchen if you're looking for another veggie-style kind of recipe. So great.

Alison said...

I'll bake a sweet potato and top with with the black bean mixture for lunch sometimes. Add in some avocado and salsa, very delicious!

Tiffany Bolton said...

Now I know what to do with all that frozen butternut squash that I have from the fall!

melissa said...

i love that you know what it's like to drive 3 hours for a sports event in a blizzard...am i right? fun times.

Eileen said...

I don't think I could pick a favorite taco--all of them are my favorite. Of couse, I do almost always get fish tacos at the taqueria, but still. :) This black bean and sweet potato version sounds amazing!

kylie said...

you always make the best things. i sure wish you could be at my house every day.

Tysha said...

This recipe reminds me a bit of one of our staples:
http://allrecipes.com/recipe/addictive-sweet-potato-burritos/ We tweak it slightly and use black instead of pinto beans, but my goooodness it's delish, healthy and economical to boot :) I am going to have to give your tacos a try! Thanks for always inspiring me in the kitchen :) Seriously!

Miranda said...

These look amazing! But I have to ask, are they super spicy? Every time I use adobo it seems to make the dish SO hot!

Lori said...

I made these tonight for a big family party and everyone loved them! We immediately put them on the make often list. Thanks for the great recipes and inspiration!

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