It’s Friday! Boy did this week go fast. We enjoyed a delicious vegetarian Indian dinner on Tuesday and this weekend we have the challenge of heading to a few different parties and hoping to find vegetarian options.
This week Tammi over at Momma’s Meals is featuring me on her Featured Friday’s. Every week she features a different blog and cooks one of their recipes. Go check out which recipe of mine she decided to try. I met Tammi last year through #SundaySupper, she always has great kid friendly contributions to add. How perfect would this Vegan Irish Stew have been for St. Patrick’s Day?
Today I am here sharing a delicious, spicy, and very filling vegetarian taco I made over the weekend. I used two chipotle peppers and you can see in the recipe I cut it down to one, because two was extra spicy, leaning on the burn your mouth off side!
Black beans and sweet potatoes are pretty much the perfect combination if you ask me. I think I could live off of that mixture. Make a burritos, add it to a salad, just serving over rice would be great too.
I added all my favorite taco accoutrements, but leave off the cheese and Greek yogurt for a vegan taco.
- 2 sweet potatoes, peeled and cut into chunks
- 1 tablespoon olive oil
- 1 chipotle chile in adobo, minced
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 can black beans, drained and rinsed
- 6” flour tortillas
- Greek yogurt (or sour cream), salsa, and shredded cheese for garnish
- Preheat oven to 400 degrees.
- In a medium bowl combine sweet potatoes, olive oil, chipotle chile, salt and pepper. Spread over a baking sheet that is coated with non stick cooking spray. Roast in the oven for 20-25 minutes, shaking half way through to prevent sticking.
- Toss sweet potatoes with black beans and spoon mixture into tortillas.
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