Sweet potatoes and black beans make a stunning match when paired with a savory, spicy seasoning. This base is good for making burritos, tacos, and grain bowls, to name a few.
One of my favorite ways to serve this mixture is as a taco filling. If you are so inclined, shredded chicken can be added to the mix.
In an effort to make a weekly menu that includes more legumes and veggies, I often make a batch of dried beans to store in the fridge for the week. And to further my mealprepping, I’ll bake some Russet, and/or sweet potatoes to tuck away in the fridge for later in the week. This minor bit of preparation can lend itself to a meal like this, and many other options.
Plant-based tacos are so satisfying, and nutritious. I like to add crunchy, cool shredded cabbage, and a smooth avocado crema. My husband adds meat. A small taco bar can accommodate both our tastes, and the meal prep I did over the weekend helps to make this an easy, super quick weeknight meal.
Luxuriate in the opportunity to add more produce to your regular meals by rethinking your taco filling. I’m challenging myself to eat as many different varieties of plants as I can, each day. It’s exciting and surprising how much they heal our bodies.
Enjoy food made fresh!
Spiced Sweet Potatoes and Black Bean Tacos 1 large, or 2 small sweet potatoes, peeled and cubed (about 2 cups) 1 tablespoon olive oil 2 cups cooked black beans with ½ cup cooking liquid, (water or veggie broth may be used) 1 teaspoon chili powder ½ teaspoon garlic powder ½ teaspoon onion powder ½ teaspoon ground cumin ½ cup shredded red cabbage 8 corn tortillas
Plant-based avocado crema: ½ cup raw cashews ½ cup water
1 avocado, halved and pitted 1 tablespoon lemon or lime juice Preheat oven to 425 degrees F. Place parchment paper onto a baking sheet.
Toss cubed sweet potatoes with olive oil and place them on the prepared baking sheet. Roast them for approximately 40 minutes, or until tender. (Cubed, previously baked sweet potatoes work well, too. Just reheat in the microwave for a few seconds.)
Prepare crema while potatoes are roasting. Place cashews, water, avocado, and citrus juice into a highspeed blender. Pulse a couple of times to start the mixture moving. Blend on high speed until smooth and creamy.
Heat beans in a medium saucepan with 1/2 cup liquid, until heated through.
Place potatoes and beans with residual liquid in a mixing bowl. Gently toss with chile powder, garlic powder, onion powder, and ground cumin, until well combined.
Heat tortillas and fill each one with a portion of the potato and bean mixture. Serve with crema and cabbage. Makes 8 tacos.
Angelina LaRue, author of “The Whole Enchilada: Fresh and Nutritious Southwestern Cuisine,” grew up at White River Lake, lives in Idalou and writes a weekly food column for local newspapers.
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