Ingredients
Filling
- 1/4 cup Olive oil
- 2 tbsp Garlic, minced
- 1 Onion, chopped
- 2 Sweet potatoes, peeled and chopped into 1 inch cubes
- To taste Salt and pepper (approx. 1 tsp each to start)
- 1 tbsp Cumin
- Dash Cayenne pepper
- Dash Tabasco or other hot sauce
- 1 Small lime wedge
- 1 can Black beans (15 oz can)
- 10 Corn tortillas
Toppings (all optional)
- 1 Small head of green cabbage, shredded
- 2 Radishes, thinly sliced
- 1 cup Queso fresco
- 1 Small bunch cilantro, chopped
- To taste Sour cream
Tiger Tacos - Black Bean and Sweet Potato Tacos
Meal: Dinner
Cuisine: American
Ingredient: Vegetables
Season: Fall
Contributor: Slow Food USA - Table Talk Recipe Contest
Directions
10 SERVINGS
Recipe Contributor: Megan Harms-Feigal, Slow Food USA Table Talk Recipe Contest, 2nd Place
Category: Best on a Budget
- Prep Time: 5 minutes
- Cooking Time: 23 minutes
- Cost Per Serving: $2.01
- Prep sweet potatoes by peeling and chopping into 1 in. cubes.
- Prep onion by removing outer skin and chopping into smallish pieces.
- (optional) Prep cabbage, radishes, and cilantro for toppings. Shred cabbage with a knife, thinly slice radishes, and chop cilantro leaves. Set aside in small bowls.
- In a non-stick pan, heat oil over medium-high heat.
- Add minced garlic and onions to pan. Saute in oil until lightly browned (approx. 3 minutes).
- Add sweet potato cubes; saute in oil and onion/garlic mixture until cooked through (approx. 10 minutes).
- Add salt, pepper, cumin, cayenne, red pepper flakes, and hot sauce to vegetables; stir and reduce heat to med-low for 3-5 minutes.
- Taste the mixture and adjust spices to preference.
- Squeeze lime wedge over vegetable mixture. Stir.
- Using a potato masher, lightly mash vegetable mixture.
- Add can of black beans; stir and lightly sauté for 5 min.
- Heat tortillas in small batches in a non-stick pan or in the microwave. If heating in the microwave, be sure to lightly wet a paper towel and heat for 20-25 seconds.
- Assemble tacos. This is a great buffet line food to serve, or can be plated. Spoon a small amount on each tortilla. Top with desired toppings. Recommended per taco: small amount of shredded cabbage, thinly sliced radishes, 1 tsp crumbled queso fresco, small dollop (1 tsp) sour cream, and a sprinkle of cilantro.
- Buen provecho! Enjoy!
The Story Behind the Recipe: My husband and I started making this dish when we were financially burdened and couldn't afford to eat a lot of meat. On a quest to create a vegetarian dish that would make any carnivore weep, we came up with this concotion. Created in a kitchen in Minnesota - the agricultural heart and soul of this country - nearly ALL ingredients are grown or locally produced. The garlic, onions, and sweet potatoes, along with the radishes and cabbage were all grown in Minneapolis. The corn tortillas were made at the mercado down the street from my home, and the queso fresco and sour cream is made from a dairy farm 20 minutes outside Minneapolis. I've shared it with my parents, siblings, nieces, nephews, and colleagues and ALL of them say the same thing - there's no meat? And it's this good? WOW! Eating well should not blow the budget, or cause health concerns. This recipe is a happy solution, and is quite versatile.
To learn more about cooking with good, clean, and fair food; to find other tips for how to "go slow;" or to join Slow Food USA's mailing list, please visit: www.slowfoodusa.org.
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