Tacos with Sweet Potato Wedges

Our family tends to eat our fair share of beans and legumes, rice, millet or quinoa and veggies all mixed together in some form.  I love that they offer versatility, are filling yet satisfying and full of yummy goodness our active bodies thrive on. These ingredients haven’t failed me and adding different mixes of spices to them gives them a variety in taste.  Sometimes potatoes are added as well. Whether we packed them in a tortilla, fill a taco or toss in a bowl, some of our favorite meals are created with these staples.

I took a typical taco dish I make and added sweet potato wedges and different toppings to create a newish dinner for taco Tuesday.  Now, I didn’t want to bake the sweet potatoes in the oven because that would take too long and I didn’t have any prepped to use.  So the quickest way is to steam/pan cook them on the stove.  I tried the microwave first to get them a little cooked, then into the pan on the stove.  They were fine, but you just want to be sure they aren’t over cooked from the microwave.  So the better results were the way I listed in the recipe below.

The results were well received by the family with happy full bellies.  There isn’t much added to this dish, but the flavors balanced well with each other. Besides the chopping, which is usually involved in most meals (must keep on top of prepping ahead more) this meal was easy and fairly quick to make.

 

cooking sweet potato tacos

 

Makes: 8 – 10 tacos

Ingredients:

2 medium size sweet potatoes sliced into wedges, about 1/2 inch thick (I am guessing, I just sliced them to what I felt would be manageable to eat)
1 can of black beans
1 cup of corn, if frozen rinse well
1 small red onion, diced
2 teaspoons minced garlic
1 teaspoon cumin
1/2 – 1 teaspoon chili powder (depending on your preference)
handful cilantro, chopped well
2-3 green onions fully chopped
juice from 1 lime
1 avocado
corn tortilas

 

seet potato taco

 

Directions:

Cut the sweet potatoes into wedges if not done already

Add about 3/4 cup of water to a large saute pan over medium high heat and then add the sweet potatoes.  Cover and simmer for about 8 minutes or until they are cooked through but not too soft they start to fall apart.  Remove from pan and set aside.

I used the same pan, but use separate one if you prefer.  Next you will need to add the onion and garlic with 2 tablespoons of water and cover on low heat for about 10 minutes.

Now add the sweet potato, corn, beans, and spices.  Continue to cook over medium low heat and stir gently until heated through. Add about a table spoon of lime juice and continue to stir.  Cook them for about 5 minutes.

While that is cooking, take the avocado and mash it in a bowl with the remaining lime juice, salt/pepper, splash of franks hot sauce if you’d like.

Mix together the cilantro and green onions in a separate bowl

You can add diced tomatoes as well

Heat your tortillas and fill’er up.  I spread the avocado on the tortilla then added the taco mixture and sprinkled the cilantro/green onion on top.  If you like avocado, top the taco off with more!

Enjoy!

 

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