Twist on Taco

Posted on May 11, 2012 by Kathy Gillen

I like the Food Network. Who doesn’t? And I get the magazine. The layout and photographs turn on my creative cooking juices. But many of the recipes are far from healthy. Umm. Can we just say Paula Deen? This month I stumble upon something that sounded really good: Sweet Potato Black Bean Tacos. But I can’t leave a simple recipe alone. I was once told by a chef that a recipe is only there for inspiration, never to really be followed play-by-play. And besides ask any kid, following directions isn’t fun. So I took inspiration from the recipe and added my own twist…no taco shell, smoked greek-yogurt, and fresh avocado slices. Enjoy

2 medium sweet potatoes, cubed in small pieces

1 small onion, chopped in small pieces

2 TBS. olive oil

½ tsp. garlic powder

½ tsp. cumin

½ tsp. chili powder

Salt and pepper to taste.

1 can organic black beans

4-6 romaine lettuce leaves

1 ripe avocado

½ cup plain non-fat Greek yogurt

Favorite smoky flavor – ie smoked sea salt, I used Trader Joes South African Smoked Seasoning

Preheat oven to 425. Coat a baking sheet with about 2 Tbs. of olive oil. Put sweet potatoes and onion on baking sheet. Sprinkle garlic powder, cumin, chili powder and salt and pepper on vegetables. Toss to coat. Place in hot oven for 15-20 minutes. Stir with a long spatula ever five minutes.

While the vegetables are roasting prepare the lettuce leaves and avocado slices.

Add the smoky flavor to the Greek yogurt. You can also add additional cumin and chili powder.

Remove the sweet potatoes from the oven and immediately add the drained can of black beans to the vegetables. Toss well to combine.

Scoop warm bean and sweet potato mixture on top of romaine leaves. Slip avocado slices along the side and top with yogurt dressing.

Serves 2-4

For my family I also made some ground turkey in a more traditional taco manner. I added some of the sweet potato/bean mixture to the kids tacos and they were happy too!

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Twist on Taco