I don’t know whether this is the best Vegan Friday recipe I’ve ever posted, but it’s got to be in the top five, and it’s definitely the prettiest.
The idea of using savory seasonings on sweet potatoes never occurred to me (y’all know how I feel about keeping my sweet foods and my salty foods separate) until I had some vegetarian tacos at a place in Tulsa called Elote.
They were awesome. I don’t mean pretty-good-for-vegan-food awesome. I mean they were just flat awesome, and not the sort of thing I’d ever think up on my own.
I miss Elote.
Fortunately, while I was looking for vegan inspiration on Pinterest recently, I found several pictures of things that looked awfully similar to those gorgeous little tacos from Elote, and after looking at several recipes, I came up with something similar. These aren’t a precise replica, but they’re pretty great, and Ron — who is generally not a fan of any vegan food that is not a PBJ or a bowl of chips and guacamole — liked them enough to look disappointed when I only put two of them on his plate. (He brightened up when he learned he could have more once he finished the first helping.)
Three tacos apiece were enough to fill both of us up, and the amount of fiber, protein and “good” fat in this recipe ensured we didn’t get hungry again an hour later. WIN.
2 small sweet potatoes, peeled and diced
1 packet of taco seasoning (or 1 T. homemade; I’ll post a recipe for homemade seasonings soon)
2 T. olive oil
2 small limes
1 can of black beans, drained and rinsed
1/2 c. salsa (preferably homemade, but if you have to use storebought, buy something respectable, and add a teaspoon each of cumin and chili powder and a squeeze of lime to dress it up)
1/2 c. chopped fresh cilantro
1 T. chopped red onion
12 small corn tortillas
Preheat oven to 400 degrees. Coat the bottom of a smallish baking dish with 1 T. of the olive oil. Toss sweet potatoes with taco seasoning, the rest of the olive oil and the juice from one of the limes. Roast until sweet potatoes are tender. (This took about 30 minutes in my oven, but your mileage may vary.)
While potatoes cook, heat beans and salsa together.
When potatoes are done, nuke tortillas between two paper towels for 30 seconds.
Arrange tortillas in stacks of two. Dice the avocado and cut the remaining lime into wedges. Top each tortilla stack with a spoonful each of sweet potatoes and black beans; some cilantro; a little onion; and a few pieces of diced avocado. Garnish plates with cilantro and lime wedges.
Sit back and enjoy the sound of people telling you how awesome you are. Because they will.
Makes six tacos, plus enough leftover beans to make a small burrito or a couple of black-bean tacos for lunch tomorrow.