There is no doubt about it, we are a nation obsessed with tacos. I know, they are so delicious, and easy and they deserve to have a whole day of the week dedicated to eating them. They deserve to have trucks of their very own and be on t-shirts.
And they don't have to be one bit bad for you.
In fact, have these tacos for your Meatless Monday and shock your family with how amazing vegetables can taste.
As a super added bonus, this taco filling was so much more pleasant to pull out of the fridge than the cold taco meat - I don't know if that is enough to sell you on the idea of making them, but it sure is a plus.
Taco Tuesday.... on a Friday!!
Ingredients
Lime Crema
8 oz. tub sour cream or crema
1 fresh lime
1/4 tsp salt
1 clove garlic
Tacos
1 Tbsp olive oil
2 cloves garlic
2 large sweet potatoes
15 oz. can black beans
1 tsp cumin
Salt and Pepper to taste
2 green onions
fresh cilantro (optional)
8 small (taco sized) tortillas
Directions
Prepare the crema first to allow the flavors time to blend. Mince one clove of garlic and use a zester or small holed cheese grater to scrape the thin layer of green zest from the lime. Add the garlic and about 1 tsp of the zest to the sour cream, along with 1/4 tsp salt and about 1 tsp of the lime juice. Stir the ingredients to combine then refrigerate until ready to use.
Peel the sweet potatoes, then cut them into small cubes (about 1/4 to 1/2 inch square). Heat a large skillet over medium flame, then add the olive oil and two cloves of minced garlic. Sauté the garlic for about a minute or just until it becomes fragrant. Add the diced sweet potato and a couple tablespoons of water. Sauté the sweet potato until they become soft and just begin to fall apart. Add another couple tablespoons of water during cooking if the skillet becomes dry.
Meanwhile, drain and rinse the black beans. Once the sweet potatoes are soft, add the black beans to the skillet. Season with the cumin, and salt and pepper to taste. Sauté just until the beans are heated through.
Slice the green onions and pull the cilantro leaves from the stems. Roughly chop the cilantro. Use it to top each taco.
Prior to filling each tortilla, heat them in a dry skillet until slightly browned and crisp on each side. Smear a small amount of the lime crema down the center of the tortilla, then top with a scoop of the sweet potato and black bean hash. Add fresh cilantro if desired.
