Spiced Sweet Potato Tacos
The tender flesh of steamed sweet potato makes a great taco filling. Beans and corn add heft for an easy weeknight meal the whole family will enjoy.
These are a favorite of my friend Judy Micklewright’s six-year-old daughter, Becky, who could not stop eating them the first time I served them to her. The potato wedges make it easier to keep the stuffing in the tacos.
INGREDIENTS
- 1 very large sweet potato (about 1 pound)
- ½ small red onion, cut into ¼-inch dice (about 1/2 cup)
- 2 small garlic cloves, minced (about 1 teaspoon)
- 1 (15-ounce) can pinto or black beans, rinsed and drained (about 1½ cups)
- ½ cup frozen sweet corn kernels, rinsed
- ½ teaspoon ground cumin
- ½ teaspoon ground ancho chile, or to taste
- Sea salt
- 12 to 16 corn tortillas
- 1 ripe Hass avocado, pitted and peeled
- 2 Roma (plum) tomatoes, cored and cut into ¼-inch dice (about 1 cup)
- 3 scallions, white and green parts, thinly sliced (about 3/4 cup)
- ¼ cup finely chopped fresh cilantro
- 2 tablespoons fresh lime juice (from 1 lime)
INSTRUCTIONS
- Cut the sweet potato lengthwise into 1/2 to 3/4-inch thick sticks.
- Place a steamer basket in a sauté pan, and add 1 to 2 inches of water to the pan. Cover and bring to a simmer. Place the sweet potato wedges in the steamer, cover, and steam until the sweet potato is cooked through but not too soft, 7 to 10 minutes, making sure not to overcook. Remove the sweet potato from the pot and set aside.
- In a large skillet, place the onion, garlic, and 2 tablespoons water. Cover and cook over low heat until the onion is translucent, about 10 minutes.
- Add the reserved sweet potato, beans, corn, cumin, ancho chile, and salt to taste. Gently fold to coat the sweet potato with the spices. Cook over medium-low heat until heated through, 5 to 7 minutes. Remove from the heat.
- Line a plate with a damp large, clean dish towel. Warm the tortillas one at a time for about 20 seconds on each side in a dry skillet set over medium heat. Or, if you have a gas stove, place a tortilla straight over the flame for a few seconds on each side. As you heat the tortillas, stack them on the damp towel and cover the tops of them with the towel to retain moisture.
- Place the avocado in a small bowl and use a fork to gently mash it.
- To form the taco, spread some avocado on half of each tortilla. Spoon some beans and sweet potato on top, and then add the tomato, scallions, and cilantro. Drizzle with some lime juice. Fold each tortilla in half. Serve at once.
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Isabella Hawke
Isabella is a plant-based health coach who has been helping women over 40 transform their health for over 20 years. She is passionate about helping women feel their best and live their healthiest lives possible.Isabella believes that a plant-based diet is the best way to improve health and well-being. She has seen firsthand the benefits of a plant-based diet for women over 40, including weight loss, improved energy levels, reduced risk of chronic diseases, and increased vitality.She offers a variety of services to help women over 40 achieve their health goals. She provides one-on-one coaching, group workshops, and online courses. She also offers a variety of plant-based recipes and meal plans to assist you in your transformation.If you are a woman over 40 who is ready to make a change in your health, Isabella can help.She will work with you to create a personalised plan that will help you reach your goals faster and without the pain of dieting and strenuous exercise.Schedule a free consultation with Isabella today to learn more about how she can help you transform your health.
