And, these tacos aren’t just nice to look at (Underneath the pretty face is something complicated…) – they’re sweet, spicy, and a little smokey and give your tastebuds a bomb shock of delicious flavors.
Sweet potatoes are the stars of this dish because they are filling, rich in anti-imflammatory nutrients, and help stabalize blood sugar.
Cilantro makes an apperance because my addiction to the fragrant herb is at the addict level, and the beans and hint of molasses provide protein and a rich caramel bite.
This taste combination garnered the most support from my picky, meat loving friends – who all went back for seconds.
Sweet Potato Cilantro Tacos
- 4 medium sized sweet potatoes
- 4 tbsp olive oil, divided
- 1 tsp. cumin
- 1 tsp. smoked paprika
- 1/4 tsp. ground coriander
- 1/4 tsp. cayenne pepper
- 1 tsp. molasses
- Salt and fresh ground black pepper
- 1 (14.5) oz can black beans, rinsed and drained
- 3 tbsp. fresh lime juice
- 2 tbsp. chopped fresh cilantro
- 8 Corn or flour tortillas
- Hot sauce (optional)
Preheat oven to 425 degrees. Line a baking sheet with foil then place sweet potatoes on foil. Drizzle with olive oil and toss to evenly coat. Sprinkle cumin, paprika, coriander, cayenne, salt and pepper and toss to evenly coat. Bake for about 20 minutes, or until tender. Chop into bite-sized pieces and set aside.
In a large skillet, heat olive oil over medium-high heat. Drain and rinse the black beans, and add to the pan. Add sweet potatoes, lime juice, and molasses, stir, and heat until warm.
Serve over warm tortillas with hot sauce or salsa. ¡Olé!
Today’s Activity: Visit your hometown and spend time with your parents – we all don’t do this nearly enough.