OPEN KITCHEN with NATHAN SCOTT
Sweet Potato and Black Bean Tacos
If you’re looking for a delicious vegetarian entrée, try this simple recipe for Sweet Potato and Black Bean Tacos. They’re so delicious, your family will want you to make them again and again.
|1||large sweet potato, peeled and cut into ½-inch cubes|
|1||tablespoon olive oil, plus more for greasing|
|½||small red onion, peeled and chopped|
|¼-1||jalapeño, seeds discarded and minced|
|1||can (15 ounces) black beans, rinsed and drained|
|4||cloves garlic, peeled and minced|
|2||tablespoons fresh cilantro, coarsely chopped|
|1||teaspoon ground cumin|
|2||tablespoons freshly squeezed lime juice, plus lime wedges for garnish|
|Kosher salt and freshly ground black pepper|
|8||(6- to 8-inch) flour or corn tortillas|
|Assorted garnishes, such as guacamole, salsa, and sour cream|
- Place the sweet potato in a pot of cold, salted water. Set over medium-high heat and bring to a boil. Reduce to a simmer, and cook, stirring occasionally, until the potatoes are tender, about 20 minutes. Then, drain and set the potatoes aside to cool slightly.
- In a large skillet, heat the oil over medium-high. Toss in the onion and some of the jalapeño (go according to your taste here). Continue to cook, stirring often, until the onion is soft, 2 to 3 minutes. Stir in the beans, reserved sweet potatoes, garlic, cilantro, cumin, lime juice, and honey. Cook until well heated. Remove from the heat and season with salt and pepper.
- Spoon some of the sweet potato mixture onto each of the corn or flour tortillas. Top each with arugula and garnish with some fresh cilantro leaves and lime wedges. Serve the tacos with the assorted garnishes.
Nathan Scott is the author of Nathan Scott’s Open Kitchen: Annual Recipes 2011
Copyright © 2013 by Nathan Scott. All rights reserved.
Category: Open Kitchen