SWEET POTATO AND PINTO BEAN TACOS
adapted from thugkitchen.com....but there is offensive language on the site (and in the recipes) - so you've been warned!
adapted from thugkitchen.com....but there is offensive language on the site (and in the recipes) - so you've been warned!
3 cups of cooked pinto beans (about 2-15 ounce cans)
1 teaspoons of coconut or olive oil (Olive oil is what I had)
½ cup veggie broth or water (water....)
2 teaspoons smoked paprika or chili powder (I went chili powder)
2 teaspoons blackstrap molasses (I used what I had in the cabinet)
2 teaspoons apple cider vinegar or lemon juice (I have both of these at home usually, went with lemon juice this time around)
2-3 garlic cloves
1 pound of sweet potatoes (this should be about 2 cups when you chop it all up)
½ of a yellow onion
1 teaspoon coconut or olive oil
salt to taste
soft corn tortillas
standard taco toppings that you like to add.
Warm the first teaspoon of oil in a medium pot. Add
the beans, water, chili powder, molasses, vinegar, and garlic. Get it
to start bubbling slowly for about 5 minutes and then turn off the
heat.
Chop up the sweet potato and onion so they are
about the size of a pinto bean.
Warm up the oil in a large skillet or big pan and add the onion and
sweet potato. Cook them until the onion is getting brown and the sweet
potato softens up. Add the beans and whatever broth is still in the other pot. Cook this mixture on a medium heat
until the potatoes are soft enough for you. This should take 5-8
minutes. If it starts to look dry, add some water. Add salt to taste.
Top with whatever you normally top your tacos with ;-)
Makes 8 tacos
- this was gooood. It didn't look pretty, but it was yummy. It also made A TON (which I should have realized from the "makes 8 tacos", but I was still surprised.) So good that I took it for lunch and ate it without the taco "shell" or any of the toppings. Yum!
I think I want to figure out how to make this in a crockpot and eat it all winter!
Comments