Sweet potato black bean tacos are the perfect boat recipe–ideal for when stores are slim. Versatile and easy to customize, one secret ingredient makes it really special.
Summary
When your stores are low and fresh produce is scarce, sweet potato black bean tacos are my go-to meal. Adding one secret ingredient takes it from delicious to over-the-moon fantastic. We never tire of it.
Beans are a great source of protein. We don’t have a freezer. Dried beans last a long time without taking up space. Add freeze-dried sweet potatoes (if you don’t have fresh ones), aromatics, some garnish, homemade tortillas, and our secret ingredient and you have a tasty and filling dinner.
And the secret ingredient that adds just a bit extra? It’s pumpkin seeds. They add a nice crunch that makes the meal truly special.
For full instructions and extra tips, listen to the complete podcast or check out Tuesday on Board.
Links:
Podcast Review of Roam Devices
Harmony House Dried Sweet Potatoes (Amazon)
Masa Flour (Amazon)
Tortilla Press (Amazon)
Yogurt Starter (Amazon)
Today’s episode is sponsored by Roam Devices. Their Marine Monitor is a premium boat monitoring system that allows you to stay informed with what’s happening on your boat while you’re ashore for just $349 and $5 per month. Never be caught off guard by a failing battery or burnt-out bilge pump —Your boat will text you as soon as anything starts going wrong! The Roam Devices app shows a real-time view of your boat’s status and location with an awesome built in remote anchor alarm. RoamDevices.com – never worry about your boat from afar again. Use coupon code BOATGALLEY for an exclusive 5% discount.
Sweet Potato Black Bean Tacos
Ingredients
- 1 tsp olive oil
- 2 cloves garlic, minced
- 1/4 cup onion, chopped
- 1/4 cup sweet peppers, chopped optional
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp oregano
- 1/2 tsp chili powder
- 2 tsp Worcestershire sauce optional
- 1 tbsp red wine vinegar or substitute cider vinegar
- 2 cup black beans canned or 1/2 cup dried & cook to doneness
- 2 large sweet potatoes, peeled & cubed or 1 c dried sweet potatoes
- 10-12 corn tortillas
- 1/4 cup pumpkin seeds toasted
Optional Garnishes
- 1/2 cup sour cream or yogurt
- 1/2 cup salsa
- 1 cup grated cheddar or feta
- 1 cup chopped cabbage
Instructions
- Sauté chopped onion in a splash of olive oil. Add chopped green or colored peppers. Cook these until they’re soft, then stir in chopped garlic. Let that cook until it smells amazing.
- Add cumin, oregano, and paprika. Stir. Splash in worcestershire sauce (optional) and vinegar. Simmer for 30 seconds.
- Stir in the beans and add about a cup of water. Simmer for a while, covered, stirring every now and then.
- Peel and cube sweet potatoes, 2-4 depending on size. Cube them small, close to the size of the beans. Toss with chili powder and paprika, maybe some garlic powder if you have it. Heat some oil in a skillet or sauté pan and add in the sweet potatoes. Cook, stirring occasionally, until the potatoes are done. (You can also roast them in the oven.)
- While potatoes are cooking, prepare tortillas and garnishes–whatever you have available.
- Just before serving, toast raw pumpkin seeds in a skillet until they smell fragrant and become golden. Watch them carefully so they don't burn.
- Assemble ingredients and garnishes on corn tortillas.
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Music: “Slow Down” by Yvette Craig
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