sweet potato black bean tacos
Chris is working late again tonight so at about noon I headed down to the kitchen to find something hearty that I could throw together knowing that later in the evening I would not have any relief coming in to help me get dinner on the table and timing would be tricky trying to get Simon from school, nurse the baby, and take care of three others who would be hungry and tired.
And oh boy am I am tired today too. I didn't want to get caught having to shovel some sort of convenience food into my belly or worse go hungry and get all snappy with my babies while trying to get them fed, bathed, snuggled, read too, homework done and tucked in.
I thought I would make some sweet potato chili with the potatoes I had on hand but realized after I started chopping that I was out of diced tomatoes so I veered and decided to just "wing it" which is so not like me in the kitchen. Not like me at all. I like a recipe, a formula, I don't like to mess up but I was desperate and needed some sustenance quick so I threw some onions and green chilies and garlic into my pot and when those got all caramelized I threw in the sweet potato and then popped it all in the oven for a few to roast. When it came out I added some black beans and ended up with some yummy taco filling that was just the ticket to keep me going well into the craziness of the evening hours!
I decided it was yummy enough to share the recipe tonight and selfishly I don't want to loose this one I can tell I will be making these hearty tacos again and again!
Sweet Potato Black Bean Tacos
1 red sweet potato peeled and cubed
1 can of black beans drained and rinsed
1 yellow onion halved and sliced into thin rings
1 small can of mild green chilies
2 cloves of minced garlic
dash of cayenne
dash of cinnamon
salt and black pepper
Preheat the oven to 400 degrees and add some oil to the bottom of an oven safe pot. Saute the onions for a few minutes to soften and then add the green chili's and garlic and saute a few minutes more until it begins to caramelize and the onions get very soft. Sprinkle in some cayenne depending on your taste and a sprinkle of cinnamon too. Generously salt everything as well and add some fresh cracked pepper to taste.
Toss the sweet potatoes in a little bit of oil and salt and then add them to the pot and cook over the stove for about a minute before transferring it to the oven, uncovered for 20-25 minutes until the potatoes are nice and soft.
Remove the pot from the oven and add the drained and rinsed beans and let them warm for a minute. Serve inside a warm tortilla over a bed of mixed greens. I topped mine with some dairy free sour cream and chipotle hot sauce. I could totally see this over some blue corn chips too!
I had these for lunch and just finished them off after getting my younger two in bed. Off to get the older boys to bed, hope you had a wonderful Thursday!