Spice things up with these flavorful and nutritious tacos. Play around with seasonings to create a salty, sweet, or acidic meal in a flash.
By Lauren Hardy
- 4 corn tortillas
- Canola oil
- 2 cups sweet potato, cubed
- 2 tablespoons olive oil
- ½ teaspoon chili powder
- ½ teaspoon cumin
- ½ cup black beans
- ½ red bell pepper, chopped
- 3 tablespoons sour cream
- 1 tablespoon lime juice
- ¼ teaspoon cilantro, chopped
- Pinch of sea salt
- Preheat the oven to 400? F.
- In a mixing bowl, toss sweet potatoes with 1 tablespoon of the oil and chili powder and cumin until coated. Spread onto an aluminum-lined baking sheet and cook on the bottom rack for 35 minutes until tender.
- Meanwhile, heat the remaining 1 Tablespoon oil in a skillet over medium-low. Add the bell pepper and cook for 6-8 minutes, until softened.
- Then, add the black beans and cook for another 5 minutes.
- Turn off heat, cover and set aside.
- When the sweet potatoes have 12 minutes left, start working on making the taco shells. Place tortillas on a plate and microwave for 30 seconds to soften.
- Spread one side of each tortilla with canola oil and sprinkle with salt. Drape tortillas over two rows of the top oven rack with the sprayed-side facing up for 8 minutes, until crispy.
- Remove sweet potatoes and shells from oven.
- In a small bowl, mix together the sour cream, lime juice and cilantro.
- Divide sweet potatoes, black beans and peppers evenly among the baked taco shells and top with the sour cream.
Lauren Hardy is a writer, editor and self-taught, experimental foodie. By the time she was 6 years old, she had the Toll House Inn chocolate chip cookie recipe memorized and baked a variety of batches for her family each week. Her passion for cooking flourished during her college years. In addition to her writing aspirations, she hopes to own a bakery someday. You can follow her latest musings on her blog, "Making Life Sweet," at laurenhardy.com, where she blogs weekly about inspiration, food and faith.