Saturday, October 29, 2011

Roasted Sweet Potato and Black Bean Tacos

I may have found a new favorite recipe. It is amazing. Beyond delicious. Just so good. You have to make it!

These are the perfect fall taco. Not to say that a traditional taco doesn't fit perfectly into every season of my life, but these are particularly appropriate.

Roasted Sweet Potato and Black Bean Tacos

2 medium sweet potatoes
1½ + 1 tablespoons olive oil
½ cup uncooked brown rice
1¼ cup water
1 cup onion
2 garlic cloves
1 red pepper
2 teaspoons ground cumin
¼ teaspoon chili powder
1 teaspoon smoked paprika
15 oz can black beans, rinsed well and drained
2 cups fresh spinach 
Salt and pepper, to taste
Toppings: cheese, avocado, tomatoes etc.

  1. Preheat oven to 400F.
  2. Dice sweet potatoes into bite-sized pieces. (This is important- I wasn't thinking and cut mine into large chunks, then I had to do some damage control after they were cooked. Remember- these are a taco filling!)
  3. Lay sweet potatoes out on a baking sheet and toss with tablespoons olive oil. Roast in oven at 400F for 45 minutes, until tender and slightly browned. Allow to rest 5 minutes after cooking.
  4. When the potatoes are in the oven, fill a medium pot with water and brown rice. Heat on high. Bring to a boil and then reduce heat to low. Cover and simmer for about 30 minutes. Check back after 20 minutes to see if rice is drying out. If so, add 2 tablespoons more water.
  5. While rice and potatoes cook, dice the onion, garlic and pepper. Toss into a large pan with 1 tablespoon olive oil. Cook over medium heat until tender.
  6. During this time, rinse your beans and wash the spinach. Chop the spinach in two directions for small bites. 
  7. Mix cumin, chili powder and smoked paprika into the onion/ pepper mix. Salt and pepper, to taste. Add beans and rice when ready. Mix in spinach and allow to wilt. 
  8. When the potatoes are ready, add them to the pan and toss well.
  9. Allow the flavors to come together over medium heat for three or four minutes.
  10. You're done! Serve with whole wheat tortillas and toppings of choice.
These were amazing! Please, please make them. You won't regret it! I adapted this recipe slightly from Oh She Glows, who made them with butternut squash. You could buy the squash pre-cut and that would be easy. I also added spinach, and adjusted the spices slightly from her version, so be creative! This recipe probably makes about 5 servings, but I reheated some with cheddar cheese in the microwave for lunch the next day and it was awesome, so don't half the recipe- make enough for leftovers!

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