I Can Cook

Taco night

Everyone does it differently

Here's how we do:

Sweet Potato and Black Bean Tacos with Red Onion, Tomatoes and Guacamole

(click the link below for recipe)

1 tablespoon canola oil

2 medium sweet potatoes

1 red onion

1 jalapeño pepper

1 garlic clove

1 avocado

1 lime

1 can black beans

1 ripe tomato

cilantro
1 package of flour tortillas (small or medium size)

cheddar cheese

sour cream

1. Place your oil in a large sauté pan or wok over low to medium heat. Chop the sweet potatoes into 1/2 inch cubes. Dice onion and garlic and 1/2 jalapeño (seeded depending how spicy you like it). Mix potatoes, onion, garlic and pepper in pan and cover. Cook over low-medium heat for 15-20 minutes or until potatoes are tender. Lift your lid and stir once or twice to make sure the potatoes aren't sticking.

2. Heat black beans in a separate sauce pan.

3. Shred as much cheddar cheese as you like

4. Guacamole: Peel and chop avocado. Add 1/2 of a lime's juice, 1/4 chopped jalapeño, 1 tablespoon chopped red onion, 1/4 cup chopped cilantro, pinch salt. Mash. Fold in 1/4 cup chopped tomatoes.

5. By now, the potatoes should be soft and the black beans steaming. Heat your tortillas and serve.

6. I like to layer a little sour cream on my tortilla, then cheese, then black beans, then potatoes and onions. Top with a dab of guacamole, chopped tomatoes, cilantro and a squeeze of lime juice.

* Tomatillos are pictured above. I don't include them in this dish but you certainly can, perhaps in a nice salsa verde. I have a wonderful recipe for enchiladas verde made with corn tortillas, pinto beans, Monterey jack, poblanos and, of course, tomatillos.

Holler if you want more