I started a new job this year. It’s been a growing, challenging, but overall positive experience. When I first started I had to fill out a little get to know you form that would be displayed in the break room with a moderately embarrassing photo of myself. (I mean, are there non-embarrasing work photos?) One of the questions on there was “Favorite food?” Without hesitation, I put tacos. Another section of the form required two truths and a lie. I don’t quite remember all I wrote, but one of the truths was that I am a vegetarian.Without hesitation, one of my new co-workers tried to call BS on me saying I was a vegetarian. When asked why she thought that, she replied “There is no way you can be a vegetarian AND have tacos be your favorite food.” Well friends, I am here to prove her wrong.
Tacos make their way into our live weekly, whether planned out or thrown together last minute utilizing whatever we have on hand. More often than not those random ingredients hanging out in our fridge, are vegetables. Sometimes we’ve got some brussels sprouts, sometimes it’s mushrooms, and almost always there’s a sweet potato or two. These tacos were born from a last minute scramble to use what we have. They’re quick, easy, versatile, and proof that even a veggie-lovin’-fly-by-the-seat-of-my-pants type, like myself, can enjoy some pretty dang good tacos.
Sweet Potato + Black Bean Tacos with Avocado Lime Crema
2 large sweet potatoes, diced into 1/2” cubes
2 tablespoons coconut oil
salt, to taste
2, 15 ounce cans of black beans
1 tablespoon olive oil
1 medium onion, diced
2 cloves of garlic, minced
For the Crema
1 avocado
juice of one lime
1/2 cup plant based yogurt (I like this one)
1 clove of garlic
salt and pepper to taste
Additional ingredients
6 corn tortillas
pickled onions
lime slices
avocado slices
microgreens
Preheat the oven to 400 degrees. Toss the sweet potatoes with coconut oil and sprinkle with salt. Bake for 20-25 minutes or until the potatoes are golden brown.
Meanwhile, heat a large skillet over medium heat. Add in the olive oil. Allow to heat for 1 minute. Add in the onion and cook until translucent, 3 minutes or so. Add in the garlic and cook for 1 minute. Pour in the black beans (do not drain). Cook over medium to low heat for 20 minutes, mashing periodically.
While you wait for the beans to simmer and the potatoes to bake, combine the yogurt, avocado, lime, garlic, and salt in a food processor.
Warm the tortillas one at a time over a medium open flame on the stovetop. Give each side about 20-30 seconds to cook. Once the tortilla has reached your desired level of done-ness. remove from the flame and start building your taco. Start with the black beans and then add on the sweet potatoes and additional toppings as desired. Serve immediately.
