At this time of year, I usually start embracing heat-free methods of food preparation, celebrating the warmth of late spring with lots of crisp salads. This spring has been unusually chilly, and I still find myself wanting something warm and fortifying when I come home at the end of the day. These tacos are hearty and taste rich, but are healthy and will easily suit a vegan diet if you skip the meat and the dairy toppings. Conversely, if you are serving meat-lovers, a bit of sausage goes a long way toward satisfying the carnivores around your table.
Black Bean Sweet Potato Tacos
Blend the dry spices in a small prep bowl and set aside. In a large baking dish, spread the sweet potato and onions evenly into a single layer. Sprinkle with the spice mixture and a big glug of olive oil and toss with your hands to coat. Roast for 25-30 minutes, or until the sweet potato is very soft but has not yet begun to brown.
When the potatoes have finished cooking, gently mix with the black beans and sausage, if using.
To assemble the tacos, scoop the black bean and sweet potato mixture onto a tortilla, sprinkle generously with cilantro and add any optional toppings.
Make it vegan: Skip the sausage and top with sliced green onions and your favorite hot sauce.
Make it gluten free: Look for gluten free, non-GMO sprouted corn tortillas.
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