Wednesday, March 28, 2018

Sweet Potato Tacos with Refried Beans and other good stuff


It's Meatless Monday.

It's Taco Tuesday.

Actually, it's Weird Wednesday, and I feel like tacos. Why do we have to have a designated day to eat certain foods?

I think sweet potatoes could be my favorite food as of late. And everyone loves a taco.

A baked or roasted sweet potato goes a long way.....leftovers make the most delicious breakfast hash with eggs; spread on toast with avocado; or cubed and placed in chicken soup with almond butter.

They are healthy and hearty. Packed with fiber and vitamin A. I love them.

Here, I baked a large sweet potato, and cut it into cubes. (1 hour 425F).

I made homemade refried black beans and added in some pimenton (Spanish smoked paprika) and cumin.


I spread the beans into warmed tortillas then layered them with cubed sweet potatoes.

Pickled onions and pickled cabbage........avocado, cilantro, lime juice and green onions.

A healthy dinner is served.

Tomorrow is Throwback Thursday, I may be posting an old recipe.

:0

4 comments:

Bebe said...

For this purpose, does it matter whether sweet potato is baked in a conventional oven or in a microwave?

Stacey Snacks said...

Bebe,
You can cook the sweet potato any way you like.......I used leftover sweet potato that was baked from the night before.......microwave would be fine.

S.

Mom said...

Love this recipe. I fill the corn tortillas and fold them and then give them a nice char in a cast iron skillet....I love that char. I am making this recipe!

Riddhima Nair said...

Love this recipe.