Has your family tried a Meatless Monday yet? We don’t always do it on a Monday, but we go meatless at least once a week. Not only is it good for our health to have a vegetarian meal, but it saves money and usually takes less time to prepare. Last week I took the small sweet potatoes that were leftover from our Bountiful Basket and made vegetarian tacos with them. I put this together on Thursday afternoon, thinking it would be a perfect quick meal for after T-Ball practice. Unfortunately, the green chiles I used were WAY hotter than expected, so the kids couldn’t eat them. Jeff and I thought they were perfect though! We had tacos on Thursday night then taco salad with the leftover filling on Friday night.
Here’s how you make them:
Take 2-3 small sweet potatoes (or one large sweet potato), peel and dice into small chunks. Spread on a baking sheet and roast at 400 degrees for about 20 minutes. No need for oil. Throw the roasted sweet potatoes into a large bowl with 1 can of rinsed black beans (no salt added), 2 diced tomatoes, 2 diced green chiles, 3 cloves garlic. Add in your favorite taco spices and a splash of olive oil, toss it all together and let refrigerate until you are ready to make your tacos. Meanwhile, you can do any number of things. This is what my kids were up to that day.
Hooray for hoodie weather!
When you are ready to make your tacos, take a package of corn tortillas (if you are gluten-free, make sure the package specifies gluten-free corn tortillas), and heat a skillet or griddle over medium high heat. Place a tortilla onto the hot skillet until the first side becomes browned (about 2-3 minutes). Flip over and heat up the other side. When the tortilla is nice and crispy but still pliable, fold in half and set aside. Repeat with remaining tortillas. This is my favorite way to use corn tortillas so that they don’t crack or tear.Heat up the taco filling in the microwave or on the stove then make your tacos. You can add any taco fixing that you like. I had some iceberg lettuce on hand from last weekend’s basket, and it ended up being the perfect thing to balance out the heat from the green chiles.
Stuff, serve, enjoy.
|Black Bean & Sweet Potato Tacos|
- 2-3 small sweet potatoes, peeled and diced
- 2 tomatoes, diced
- 1 can no-salt added black beans, rinsed
- 2 roasted green chiles, diced (or 1 small can)
- 3 cloves garlic, minced
- ½ tsp. each of salt, pepper, cumin, oregano
- 10 corn tortillas
- taco fixing (lettuce, cilantro, green onions, avocado) all optional
- Preheat oven to 400 degrees. Spread diced sweet potatoes into single layer on large baking sheet. Roast for 20 minutes.
- Take out and set aside.
- In large bowl, combine roasted sweet potatoes, tomatoes, black beans, green chiles, garlic and spices. Toss and refrigerate until time to eat.
- When ready to make tacos, heat a large skillet or griddle over medium-high heat. Place a tortilla onto the hot skillet until the first side becomes browned (about 2-3 minutes). Flip over and heat up the other side.
- When the tortilla is nice and crispy but still pliable, fold in half and set aside. Repeat with remaining tortillas.
- Heat filling in microwave or on stove, then assemble tacos with filling and any toppings you prefer.
Does your family eat meatless meals often? What is your favorite meatless recipe?