Happy Thursday, I know everyone is looking forward to Friday, and the weekend. With Christmas less than 2 weeks away, we are all overwhelmed with last minute Christmas shopping, another time my procrastination isn’t good. While i’m trying to plan my Christmas Eve dinner, and Christmas day meals, I still have to plan my daily meals as well. Which can at times be equally as stressful.
I of course love to cook, and eat, but there are days I just can’t find the time to whip something up and I wish I could just take a pill to fill me up, kidding, sort of. Taco’s always seem to be a win in our house, anything you can put n a tortilla, we will eat, quesadillas are a big hit, we also love anything with beef or chicken.
Sometimes I find myself forgetting to thaw out meat for dinner, so than I have to rush even more to find a meal. The other night I whipped up thee quickest tacos I had ever made, Roasted sweet potato and black bean veggie tacos. I wasn’t using the veggies to replace meat, but they ended up having a meaty texture. Topped with toasted pepitas, crumbled feta and some fresh lime, they were so lite and delicious.
My favorite part, they are so cheap to make, sweet potatoes are not more than $1 and canned black beans are usually $.50, cheap, quick, and filling. Plus these are a great way to get in a couple servings of veggies. If your kids like black beans, I promise they will eat these up just as quick.
Start by preheating your oven to 425 degrees F, peel and dice the sweet potatoes, I like to cut them into fairly small pieces, about the size of the black beans. In a mixing bowl combine the diced potatoes, chili powder, cayenne, paprika, salt, and olive oil, toss to coat. Spread the potatoes out on a baking sheet, bake for 15-20 minutes, or until the potatoes are tender but not mushy.
In a large saute pan combine the roasted sweet potatoes and the drained black beans. Heat over medium-high heat until warmed through. Heat the tortillas than top each one with a scoop of the potato and bean mixture, sprinkle with pepitas and crumbled feta and a squeeze of lime. Continue until all the tortillas are filled, serve with jalapenos and guacamole, enjoy immediately for best result!
Sweet Potato and Black bean Veggie Tacos
- 2 Large Sweet Potatoes, peeled and diced
- 3 tbsp Olive Oil
- 1 tbsp Paprika
- 1 tbsp Chili powder
- 1 tbsp Salt
- 1 tsp Cayenne pepper
- 1 can Black Beans
- 1/4 cup pepitas
- 1/2 cup Feta cheese
- 8 Corn or flour tortillas
- 2 limes
- Preheat the oven to 425 degrees F. Peel and dice the sweet potatoes. In a large bowl combine the sweet potatoes, olive oil, paprika, chili powder, salt, and cayenne, mix to combine. Pour the potatoes out onto a baking sheet, bake 15-20 minutes, until tender.
- In a large saute pan combine the roasted sweet potatoes and black beans, toss to combine, cook until warm.
- Heat the tortillas, spoon some of the black bean and potato mixture onto each tortilla, top each tacos with crumbled feta, pepitas and lime.