Woohoo the Falcons won! Sorry for all of you Seahawks fans, but we’re happy down here in the A.
I also had one happy husband after I surprised him with these tacos at the start of yesterday’s football game.
At one of our favorite neighborhood Mexican restaurants I have a favorite dish – sweet potato and plantain enchiladas. The flavor combination is to die for and has had me wanting to make something similar at home. Finally I got around to it with these sweet potato and black bean tacos.
I was afraid Chris would be skeptical (hence why I added caramelized onions – he loves onions!), but he thoroughly enjoyed these tacos, sweet potatoes and all.
Sweet Potato, Black Bean & Caramelized Onion Tacos
Time: 30 – 40 minutes
- 1 tbsp Earth Balance butter
- 1 large sweet onion, sliced
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 2 medium sweet potatoes, cubed
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 tsp cumin
- 1/4 tsp red pepper
- 1/4 tsp garlic salt
- 1 (15 oz) can black beans, rinsed and drained
- 1 lime, cut into wedges
- salsa for topping
- fresh cilantro for topping
In a skillet (I used a cast iron skillet) over medium heat, add butter and sliced onions. Cook for 20 minutes, allowing to caramelize and stirring only a few times.
Move caramelized onions to a plate. Using same skillet (so you only have one to clean!) add olive oil, garlic, sweet potatoes and all spices. Cover and cook for 15 minutes or until sweet potatoes are cooked through.
Add black beans to sweet potatoes, stirring to combine. Cook for 3-5 minutes more, allowing black beans to warm.
Heat tortillas and assemble tacos with sweet potato mixture, caramelized onions, salsa, cilantro and a squeeze of fresh lime juice.