Serious question: Â Is anything considered a taco if it all goes into a corn tortilla? Â Because if that’s the case, I have eaten A LOT of tacos, some typical and others not so obvious. Â And my son, even more than I have. Â Have I ever told you my idea for a book about feeding picky children? Â I would title it, “Finding Your Child’s Corn Tortilla.” Â This is because my son, aka Mr. Picky, loves corn tortillas and is much more likely to eat something if it’s in or with a corn tortilla. Â Eggs, steak, roasted carrots, whatever. Â The kid is probably the foremost expert on cutting edge taco combinations.
I, on the other hand, love corn tortillas for the same reason I love food in bowls — I love bringing all my foods together in one complete bite.  I have been buying sprouted worn tortillas by Food For Life for many years.  Sprouted grains are more digestible and the nutrients more assimilable than non-sprouted.  The texture isn’t exactly like standard corn tortillas, but I prefer the cornier flavor.  But if I’m feeling like I need to eat a little more lightly, I will use a big lettuce leaf instead.  Although with this recipe, I have a hard time getting the sweet potatoes from the pan to my plate since I have been known to devour them straight from the baking sheet.  You can even roast these as written for a simple side dish with roasted chicken or fish or put an egg on top.
Sweet potatoes are loaded with caretenoids, fiber and Vitamin C.  I think they could be classified as a super food.  They’re much more nutrient-dense than regular potatoes.  And they pair swimmingly with protein-rich legumes, whether it’s black beans or lentils.  Here I just doctored up some cooked black beans with some tasty spices and lime juice to boost the flavor of the beans, but still kept everything quick and easy.  I personally love to add hot sauce and cilantro to this mixture and my husband likes to add cheese of some sort.  Avocado and/or radishes would also be great here.
I originally taught this recipe a few years ago in my breakfast class as an alternative to typical breakfast fare. Â In a few classes, I served it with scrambled eggs and lots of hot sauce. Â A lot of my students have been telling me that they’ve been making breakfast for dinner lately and their kids love it. Â Great idea! Â In the same vein, why not make less complicated savory dishes for breakfast?
I still don’t have my super bowl menu planned out, but if I do a taco bar, I will for sure have a platter with these sweet potatoes and black beans side by side for a vegetarian option. Â And I’ll stash away a little bit so I have some leftovers for a breakfast taco the next morning!
Sweet Potato and Black Bean Tacos
Ingredients
- 2 large sweet potatoes or 2 large russet potatoes 1 ½ - 2 lbs, peeled (if desired) and cubed
- ¼ cup unrefined coconut oil if using sweet potatoes or unrefined, cold-pressed extra-virgin olive oil (if using russet potatoes)
- 1 teaspoon sea salt
- ½ teaspoon ground chipotle powder
- ½ teaspoon garlic powder
- ¼ teaspoon paprika
- ¼ teaspoon chili powder
- 3 ½ cups of cooked black beans or 2 14.5 ounce cans black beans, drained and rinsed
- juice of one lime
- 1 teaspoon ground cumin
- 1 teaspoon sea salt
- 6 sprouted corn tortillas or tortillas of your choice
- accompaniments: sliced avocado fresh cilantro, hot sauce or salsa, shredded Monerey Jack or crumbled Cotija, fried egg, julienned radishes
Instructions
- Preheat oven to 400 degrees.
- Scrub, peel, and cube the potatoes into 1-inch cubes.
- If using sweet potatoes, melt coconut oil and combine with salt, chipotle powder, garlic powder, paprika, and chili powder. If using russet potatoes, combine olive oil with same spices.
- Toss the potatoes with oil-spice mixture.
- Place on a parchment-lined baking sheet and roast for 25-30 minutes, until tender and crispy.
- Meanwhile, place drained black beans into a saucepan. Combine with cumin, salt, and lime juice. Heat through.
- Warm tortillas on both sides on a griddle or skillet over medium heat, until pliable, about 1 minute total. Keep warmed tortillas in a thin kitchen towel.
- Serve potatoes and black beans with warmed tortillas and desired accompaniments.