Monday, January 18, 2016

Vegetarian Sweet Potato Mexi-Tacos


How was your weekend? Hope you had a good one! I wanted to start out this week with another healthy recipe for all of us ;) Sometimes it can be tricky to stick to a healthy diet on the weekend, isn't it? I wanted to refocus our efforts (okay, mine anyway), on some more healthy recipes to help us get back on track with our healthy eating for 2016.

I love to try and have at least one meat-less dinner each week to help keep our food budget low and cut back on some calories. Many times that ends up being a breakfast dish like Whole Wheat Waffles, or something easy. However, the other night I wanted to make a dish that was a little more hearty--but still vegetarian. The sweet potatoes and the cumin powder and spices make these tacos so full of flavor, you won't even miss the fact there is no meat. You can always add grilled chicken to these tacos, but honestly, you don't even need it. With some melted cheese, black beans, cilantro, avocados, everything all in a soft tortilla, it's delightful! Happy, healthy eating!



Vegetarian Sweet potato Mexi-Tacos

2 sweet potatoes, peeled and diced into half inch pieces
1 large onion, diced
2-3 Tbs. olive oil
1/4 cup chicken broth (or water)
1 red bell pepper, diced
1 lime juiced
2 tsp. cumin powder
1 tsp. salt
1 tsp. black pepper
1 can black beans, drained
8-10 flour tortillas
Cilantro, chopped (garnish)
1 cup shredded cheese
1/2 cup sour cream (optional)

Peel the sweet potatoes. Cut them into small, half inch cubes. Cut up the onion as well and the red bell pepper and set aside. In a saute pan, heat the pan to medium high heat. Drizzle with the olive oil. To the pan, add the olive oil and the onions. Saute the onions until they are just tender. Add the sweet potatoes and saute until lightly golden brown and they begin to soften. Once they are fairly soft, add the bell pepper, lime juice, cumin, salt, pepper and black beans. Season with salt as needed. Place a generous portion of the sweet potato mixture into a warmed tortilla and top with shredded cheese, chopped cilantro and sour cream. Serve warm.


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