It took me quite a long time to warm up to sweet potatoes. No one will ever convince me that cinnamon and brown sugar and assorted Yuletide sweets are appropriate accoutrements for this wonderfully savory tuber. Until I discovered the way my favorite trifecta of spices (cumin, paprika, and cayenne) could change a sweet potato into a more cultured character, I just wasn’t having it. This dish, however, combines everything I love about sweet potatoes into a flavorful package with some added fiber in the form of black beans and added bacon because, well, why not?
I first sampled a variation of this taco at a recent potluck to which I showed up empty-handed. I arrived at the spontaneous affair slightly tipsy and nearing socially-unacceptable levels of hunger, and these tacos saved my life and probably a couple of friendships as well. I realize this makes me sound like a terrible party guest, but I promise it was all very spur-of-the-moment and I was coming from another event at which beer was involved. In Colorado, beer is always involved. I’ve thought about them every day since and when I came home with a wicked headache this evening, my grand plans of attempting galumpkis for the first time dissolved faster than you can wilt a cabbage leaf. So here you have it, my very first attempt at food blogging and hopefully the beginning of a long and happy friendship with the food blogging community. Check out my instagram if you haven’t already (@caseyatbatch) and please suggest other hilarious food/name puns to improve upon my pitiful attempt. Let me know what you think of the tacos in the comments and happy cooking!
Sweet potatoes simmering in the trifecta of spices (cumin, paprika, and cayenne).
My very own sweet potato, Aloo the cat, helping me set up.
The finished product, which lasted on this platter all of 10 seconds before they were swiped. An extremely important fact about my boyfriend, Adam, and I is that we have named our food babies and we take their care very seriously.
Sweet Potato and Black Bean Tacos
1 large sweet potato, diced
3 T olive oil
1 red onion, diced
2 cans black beans, drained and rinsed
1/2 tsp cumin
1/2 tsp salt, or to taste
1 tsp chili powder
1/2 tsp black pepper
Juice of 1 lime
6-8, 6-inch corn tortillas
6 slices thick-cut bacon
Salsa verde and fresh cilantro for serving
- Dice the sweet potato, skin on, into 1/2 inch cubes. Heat oil in a saucepan on medium heat and set the potatoes in the pan. Turn heat down to medium-low and allow potatoes to simmer, stirring occasionally, for approximately 10 minutes.
- Chop the onion, leaving several long slices for serving on top of the tacos, and stir in the chopped pieces into the sweet potato. Allow to simmer with the potato until translucent, approximately another 10 minutes or so.
- Pour the black beans into the mix and add the spices, mixing to distribute throughout the mixture. Juice half of the lime into the pot, leaving the other half for garnishing. Let cook another minute or two while preparing the bacon.
- Slice the bacon into roughly 1/2 inch squares and incorporate into the mixture. Turn up the heat slightly to ensure the bacon gets cooked regardless of where it is in the mixture, and put the lid on the saucepan. Allow mixture to cook for approximately 5-7 minutes, stirring occasionally.
- Heat oven to 350 degrees Farenheit and place 6, 6-inch corn tortillas on a cookie sheet. Once oven is preheated, place cookie sheet in the oven for 4-5 minutes, until tortillas are warm and starting to crisp up.
- Place a dollop of taco mixture in each tortilla and sprinkle with lime juice, salsa, and fresh cilantro. Enjoy!
Serves 3 tacos each for 3-4 people.
Clean plate clubbers.