Spring Inspired Tacos

Yesterday my mom and I made this dish for dinner. It is quite simple to make when you have beans around and it is delicious. The idea came from a book called Vegan Planet.  However, in the book they make enchiladas, which takes a little longer to prepare than tacos.  Packed with protein and fiber, these tacos are a great easy meal to go with a salad.  You can top them with whatever you like. I didn’t feel like having a traditional salsa so I made an avocado, mango salsa.  The sweetness of the two fruits dilute a little of the spice from the beans.

The beans

2 large sweet potatoes
1 tablespoon Olive oil
1 large clove of garlic, minced
1 small fresh hot chili, seeded and minced
1 ½ cups of fresh or 15 ounces of canned black beans, drained
14 oz of canned, diced tomatoes
1 tablespoon of chili powder
Pinch of salt
Pinch of pepper
Corn tortillas

  1. Steam or roast the sweet potatoes whole or cut them into pieces it doesn’t matter. If you roast them do roast at 400 degrees for 45 min to an hour whole or 25- to 30 cut into pieces.
  2. While the sweet potatoes are cooking, dice the garlic, chili, and open your can of tomatoes and canned beans if using.
  3. When the sweet potatoes are done, heat a pan and add a tablespoon of olive oil. Once the oil is hot add the diced garlic and chili. Saute the garlic and chili for about a minute and then add the beans, tomatoes, chili powder, salt and pepper.
  4. Add the sweet potatoes. You might want to cut them into bite size chunks. Simmer the dish for 5 to 10 minutes. When it is done taste and adjust the seasoning accordingly.   Serve as a stew or over warm tortillas with an avocado, mango salsa.

Avocado Mango Salsa

 1 Avocado
1 Mango
1/4 of a red onion, diced
Juice from half a lime 

  1. Cut the avocado in half. Remove the seed by banging your knife into it and then giving it a little twist with the wrist. Discard the seed, then cut a few vertical and horizontal lines so you get squares. With a spoon, remove the avocado into a bowl.
  2.  Cut the mango. The easiest way to do this is by cutting around the seed. Sometimes the seed is bigger than others making the mango frustrating to cut.  Anyways, when you have removed all the goodness, cut it into squares and add it to the bowl.
  3. Dice a forth of a red onion and add it to the bowl as well. You don’t want the onion flavor to be overwhelming but it adds a nice bite.
  4. Drizzle the juice of half a lime on top of the salsa and that’s it- dinner served!

What to do with the leftovers? I put them in another taco with scrambled eggs. That was my lunch today!

If you have left over salsa, add it to your salad.

This entry was posted in Beans, Dinner, easy, Vegan. Bookmark the permalink.

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