Sweet Potato Tacos

Now that the weather has turned bitter-cold and blustery, I’m find myself missing Texas. Although I know it’s only a few degrees warmer in Austin than it is in New York right now, I can’t stop thinking about the cactus and aloe studded landscape and the balmy nights I spent there a few months ago. Most of all, as you might imagine, I’m missing the food. Especially the tacos. I consumed a decent amount of my meals in Austin outside, at a picnic table, accompanied by an icy michelada. To sate this craving, I whipped up this batch of non-traditional tacos to eat in a sunny patch on my living room floor. Served with lime wedges and Corona, these tacos are a satisfying vegan snack, with their balance of sweet and smoky spice. It’s no Torchy’s, but it’s going to have to do for now.

Sweet Potato Tacos:
makes 6 small tacos

2 medium sweet potatoes, peeled and cubed
1/4 cup vegetable oil
2 shallots, sliced
2 cloves garlic, minced
2 jalapenos, diced
1 chipotle pepper, in Adobo, chopped plus 1 tsp Adobo
1 tbsp ground cumin
2 tsp kosher salt
2 cups cooked black beans
6 small tortillas
1/2 cup cilantro, roughly chopped
2 scallions, thinly sliced

1 lime, cut into wedges

In a cast iron skillet, fry potatoes in oil until browned on all sides. Set aside. Drain about 3/4 of the oil from the pan and add shallots, cooking until transparent. Add garlic and jalapenos and cook until fragrant. Add chipotle, Adobo, cumin, salt, and beans. Cook, stirring often, until mixture becomes thick and saucy. Add in sweet potatoes and cook for a few minutes more. Test potatoes for doneness before serving. Warm tortillas by wrapping in foil and placing in a low-heat oven for a few minutes. To serve, top each tortilla with potato-bean mixture, a sprinkling of cilantro and scallions, and a lime wedge. Hot sauce and Corona optional, but encouraged.

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