Yield: 12 small tacos
Ingredients:
1 tablespoon olive or canola oil
1 large sweet potato, cubed (about ½”-3/4” cubes)
1 teaspoon chili powder
1 teaspoon cumin
½ medium onion, chopped or 1 bunch green onions, sliced
2 cloves garlic, minced
3 cups cooked black beans (try starting with about 1 cup if using dry)
10 Corn tortillas, lightly toasted or warmed in oven
Topping:
Garden-fresh salsa
Sour cream
Grated cheese
Directions:
Heat skillet to medium, add cooking oil and then cubed potatoes, chili powder, and cumin. Stir to coat evenly and cook, stirring occasionally, until potatoes are nearly cooked through. Keep covered for the first 10 minutes or so to speed the cooking process. Add onions, then garlic for the last 5 (onion) and 3 (garlic) minutes of cooking; if using green onions don’t cook, but use fresh, sprinkled on top of tacos. Cooked beans may be stirred in or kept separate. Once dish is heated through remove from heat and serve. Feel free to top with some garden-fresh salsa, sour cream, grated cheese and enjoy!
Variations:
Breakfast taco variation: Add in 4-6 scrambled eggs to stretch this recipe a bit further and turn it into a great way to start your day!