Meatless Monday: Sweet Potato and Black Bean Tacos

I’m making today Taco Monday.  Any day can be a taco day in my book.  Occasionally, we are going to do special “Meatless Monday” posts where we post main dishes that are vegetarian.  Although we typically try to buy the grass-fed, free-range meat, it never hurts to eat less of it.  Meatless Monday does not mean we won’t post meatless dishes any other day of the week, we just are drawing attention to a meatless main dish.  Now, sweet potatoes are my favorite food. I would eat them with everything if I could.  They’re also a superfood, so I’m assuming I don’t have to closely abide by that “everything in moderation” thing… These tacos are quick and easy to make, which makes them a perfect weeknight meal as well.

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When I say this recipe is easy, I am not exaggerating.  Once everything is cooked, it takes just a couple of minutes to go from stove to table.  If you cook the sweet potatoes in advance when you know it’ll be a busy week, you can fix these in about 10 minutes.

If you haven’t pre-cooked the sweet potatoes, poke holes in the potatoes with a fork and put them on a foil-lined cookie sheet. Bake them in the oven for 45 minutes to an hour at 375 degrees.   If you’re in a hurry, you can boil them, but the potatoes will lose some nutrients that way.  The long cooking time for this recipe only comes from baking the sweet potatoes.  Next, cook the corn. I realize corn is mostly GMO now, but I’m from the Midwest. I just really like corn. Forgive me.

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Heat the black beans in a saucepan and set them aside when they’re hot. Measure out the arugula and set it aside.  Alternatively, you can use a different leafy green veggie if you’d like. As you can tell by now, I’m partial to arugula.

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Cut the lime and avocado in half and dice the onions.  After removing the seed from the avocado, I like to cut it in the skin and then put it directly onto the tacos.

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At this point, all of your taco fillings will be prepared.  Heat your tortillas in a skillet on the stove for 1 minute on each side.  Scoop the black beans on the tacos first. Then, scoop the sweet potatoes onto the tacos.  Layer the arugula, corn, onion, and avocado. To finish it off, squeeze the lime juice over everything.  The tacos are ready to serve, easy as that!

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Sweet Potato and Black Bean Tacos

  • Servings: 2
  • Difficulty: easy
  • Print

Ingredients

  • 1 small avocado
  • 2 corn or flour tortillas
  • 1/2 cup arugula
  • 1/4 onion, diced
  • 1/3 cup black beans
  • 1/4 cup corn
  • 1 sweet potato
  • 1 small lime

Directions

  1. Poke holes in sweet potato with fork and place on baking sheet lined with foil.  Bake the sweet potato for 45 minutes at 375 degrees.
  2. Cook corn and black beans according to directions.
  3. Dice 1/4 of an onion.
  4. Prepare arugula.
  5. Cut avocado and lime in half.
  6. Heat tortillas in skillet for 1 minute on each side.
  7. Put black beans on tortilla. Then, layer sweet potatoes, corn, arugula, onion, and avocado.
  8. Squeeze lime over taco filling and serve hot.

 

 

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