That was the caption on the restaurant sign in my little town on Taco Tuesday night. It cracked me up and I thought… “yes, yes I do!”
I know that most of you are up to your eyeballs in zucchini and the tomato harvest is starting to flourish, so don’t worry – those recipes are coming! Right now as I type this I have a large bunch of heirloom grape tomatoes roasting in the oven with some garlic, and the smell is intoxicating.
But I also know that at times we must be practical and besides pizza night, I think most families have a taco night each week as well. Its easy preparation and the kids can get creative with whatever they like on them!
For me, I wanted another alternative to the traditional black bean tacos that I normally have for myself and there is nothing quite like the combination of sweet potatoes and black beans. Sweet potatoes go so well with spicy foods and are a perfect filling for a taco. And this chipotle slaw?
My husband absolutely loved this and I hope you will too! And please tell me – what non-traditional taco toppings do you love?
Have I mentioned these are vegan? Bonus! No one will miss the cheese in these tacos!
Recipe~Black Bean & Sweet Potato Tacos with Chipotle Slaw
by Tammy Boyd
2 sweet potatoes, cubed and roasted
1 can black beans, drained and rinsed
2 cups cooked brown rice
1 can ro-tel tomatoes, original
2 teaspoons chili powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 bag slaw mix
1/2 chipotle pepper in adobo sauce, diced small
1/2 cup vegenaise
1/4 cup almond milk
1/2 lime, juiced
salt & pepper to taste
corn/wheat tortillas (I found these at meijer and they were delish! If you cant find this mixture, use whatever type you like)
1 avocado, sliced
Roast the sweet potatoes until tender in a 425 degree oven with a drizzle of EVOO, salt and pepper. Meanwhile, in a large sauce pan, saute the onion until tender and then add black beans, rice, tomatoes with their juice, and seasonings. Let simmer on low heat until completely heated through. Make slaw by combining chipotle pepper, vegenaise, milk, lime, salt, and pepper in a blender. Add to slaw mix and stir well to combine. Assemble each taco by warming each tortilla in the microwave for 10 seconds, adding bean/rice mixture, sweet potatoes, slaw, and top with sliced avocado. Makes 4 giant tacos!