black bean and sweet potato tacos

My back kills, my hamstrings are jello, and one small bucket of potatoes turned into a truckload.

That doesn’t seem like hard work does it?

This however, takes a lot of manpower. And strong hamstrings and backs if I might add.

Taylor was working hard while I took a quick camera break.

Uh-huh.

A lot of potatoes! Thanksgiving is going to taste awesome with Hutchins Farm mashed potatoes. They are definitely worth all the hard work.

And speaking of hard work. I have a new addiction.

My addiction is orange, weirdly shaped, and I spent hours bent over digging for this ugly vegetable.

The lovely, not so photogenic, sweet potato.

As you all know, my past two recipes have included sweet potatoes as a highlight.  And for good reason!  These puppies are DELICIOUS!

The funny thing is that we dug sweet potatoes for the Farm over 3 weeks ago.  They have been around for a while and I am just now cooking with them.

And tonight I wanted to honor the nice weather we were having and make something light and fresh (with a hint of Fall of course!)

Black bean and sweet potato tacos:

This is going straight into my Favorite Recipes page.  Dang these were good!

We served our sweet potato tacos with some cabbage slaw on top.  A great addition!

For the potatoes:

2 medium sized sweet potatoes.  Peeled and cubed (1/4 inch sized cubes)

olive oil for coating

1 tsp cumin

1 tsp red pepper flakes

Layer sweet potatoes on a cookie sheet and mix well with other ingredients.  Lay in a single layer and bake in a 400 degree oven for 30-40 minutes.  Until a fork easily pierces through.

Meanwhile make your slaw.

Use 1 cup shredded red cabbage

1/2 cup shredded green cabbage

2 tbs chopped cilantro

juice of two limes

1/4 cup diced yellow onion

and a dash of red pepper flakes, salt, and pepper

For the black beans:

1 can black beans

1/4 cup diced yellow onion

dash of cumin

juice of one lime

Cook onions in saucepan until translucent.  About 3 minutes.  Add beans, lime juice, and cumin. keep warm and heated until ready to use.

Once everything is ready to go heat corn tortillas in a large frying pan with a little oil until ready to use.  Assemble your tacos.  Beans, sweet potatoes, and slaw. (if you are like Taylor you will add some of your favorite cheese to top things off!) Serve warm!

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3 Responses to black bean and sweet potato tacos

  1. Charlotte says:

    CAN WE MAKE IT WHEN I’M HOME IN 10 DAYS?!?!

    With a big ol’ glass of wine?

    Great, thanks.

    P.S. Also, I want to carve pumpkins.

  2. Sean Moulton says:

    some good looking sweet potates… i’m still enjoying the cider. Speaking of which, is it too early for a whiskey cider? i think not

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