Taco Tuesday. Amen.
Last week was the first time I intentionally made tacos on a Tuesday because I saw a tweet saying “It’s Taco Tuesday”.
I like how we find things to make days of the week cooler. Like, wine Wednesday. Sunday fun-day. okay, that’s all I got.
One of my favorite bloggers, Joy the Baker. First of all, my grandma’s name is Joyce Baker [<-- my maiden name - so fitting, right?]. I liked her from day 1.
I’ve even got my husband into listening to her and miss shutterbean’s podcast. He loves them and sadly, he thinks they’re my friends. My blog world and blog “friends” is crazy enough to him, I just let that one slide.
back to the tacos…
This, right here [well above and below], all my favorite things wrapped up in a warm and cozy tortilla. Yep, it’s Taco Tuesday from here on out.
Assuming my husband’s on margarita duty. Team work, all the way.
Speaking of tacos and husband’s. . . I got this crazy idea to film my husband and I cooking in the kitchen. Well, he’s cooking, and I’m the commentator.
It’s rather ridic. Of course, I then decided to do a sit down, “this is my husband” video. There’s a part about tacos. and sweet potatoes. I’m laughing just thinking about.
The best part for you. We did it in one shot and I don’t know how to edit. Soon, you will see just how nerdy we really are.
So, if you really want to see the real me and the real husband…
god bless you then check back later this week for part I [or II].
Feel free to ditch the tortilla on your third or forth serving and just make a salad out of it. I drizzled a little dressing and sprinkled with red pepper flakes for a little zip. Perfecto.
[Photographed by Lisa Thiele | With Style and Grace]
Black Bean and Sweet Potato Tacos
[Adapted by Joy the Baker]
- 2 sweet potatoes, peeled and cubed
- 1 tablespoon extra virgin olive oil
- 1/4 teaspoon salt
- 2 1/2 cups shredded cabbage [Trader Joe's sells cabbage already shredded]
- 1/4 cup finely diced shallot
- 3 tablespoons chopped cilantro
- 2 limes, juiced
- 1/4 teaspoon salt
- 1 teaspoon extra virgin olive oil
- 1/4 cup finely diced sweet [or red] onion
- 1 teaspoon ground cumin
- 1 (15-ounce) can black beans, drained and rinsed
- 1 lime, juiced
- corn tortillas, gluten-free
- Dressing Optional: Whisk together olive oil, lime juice and salt
Preheat oven to 400 degrees F.
Place the cubed sweet potatoes on a baking sheet. Drizzle with olive oil and sprinkle salt and toss to coat. Bake for 30-40 minutes or until it’s nicely browned. Recommend tossing the potato chunks around. Remove and let cool slightly.
For the cabbage - place in a bowl with shallots and chopped cilantro. Add lime juice, salt and toss together; set aside.
For the beans – in a medium saucepan heat olive oil. Add onions and cook until softened, about 3 minutes. Add cumin and stir in with the onions. Add black beans and lime juice. Cook for 5-10 minutes or until everything is warmed/cooked.
In a skillet, heat corn tortillas.
Serve with sweet potatoes, black beans, and cabbage slaw. Layer accordingly. Optional – drizzle dressing over open tacos
October 18 2011