A few weeks ago, my lovely friend, Melissa, took me to Downtown Durham to celebrate my being finished with homeschooling. (Crazy to think, after doing school at home my whole life, I'll be saying goodbye to schooling in my pajamas and saying hello to middle college!)
Anyway, camera in hand, we strolled through the lovely area, then stopped at Elmo's diner for lunch, which is where I got the inspiration for today's recipe.
Elmo's Diner is the cutest place, and the food is so crazy good! I got a sweet potato burrito, which inspired today's recipe.
Just a corn tortilla stuffed with a sweet-potato-black-bean deal, topped with salsa, tomato, and onion. In my recipe, I replaced the rice on the side with steamed kale (gotta have those veggies!), and I added some meat to the tacos (gotta have that protein!) But you can totally leave out the meat if you so desire.
Like, I said before, I created my recipe with kale and meat to add some extra nutritional value to this meal. Also, sweet potatoes are one the healthiest carbs you can have, especially when you leave the peel on like I did.
I had never heard of this combination before, but let me tell you, it's perfection. The sweetness of the potato plus the spicy from the salsa is so perfect.
Sweet Potato Tacos
serves: about 6-8
- 1 lb ground beef
- 1 T olive oil
- 1 tsp salt
- 2 tsp chili powder
- 1 tsp cumin
- 4-5 medium-sized sweet potatoes
- 1 lb canned black beans
- 2 tsp salt
- 1 T chili powder
- 2 tsp cumin
- 2 tsp garlic powder
- 1 tsp dried oregano
- 14-16 corn tortillas
- about 1/2 cup salsa
- 1/2 onion, chopped
- 1/2 cup diced tomatoes (I used cherry tomatoes just because)
Wash the sweet potatoes, then boil until soft. Set aside. You can peel them if you want, but I prefer to leave the peel on, since it’s so good for you.
Grease a medium-sized skillet with olive oil. Over medium heat, cook the beef until done through and there’s no pink color left. Mix in seasonings. Put your meat in a bowl, cover with foil, and set aside.
Open the can of black beans and drain. Place in the meat-y saucepan with the sweet potatoes. Turn on heat to medium-low. Add in the salt, chili powder, cumin, garlic powder, and oregano; and mash up the potatoes as you mix in the spices.
Warm up the corn tortillas in the microwave for a few seconds (if desired). Fill the tortillas with meat and sweet potato mixture, then top with the salsa, onions, and tomatoes.
- About 8 cups kale
- 1/2 cup water
- 2 tsp salt
Place washed and chopped kale in a large skillet with the water. Cover and let steam for about 5-10 minutes until bright green and soft. Mix in salt and serve.
(click the Pinterest symbol in bottom right corner of the image)