Sweet Potato Black Bean Tacos
An easy recipe for when stores on your boat are low. With a special, secret ingredient.
Servings 4
Calories
Carbs (g):
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.
