Getting groceries has been an interesting challenge lately. I try to avoid the grocery stores, as much as possible, instead opting for contactless drop-off from a grocery delivery service. And between the shelves being relatively empty, and securing a delivery very challenging, we decided we needed to get very creative with items in our cabinet.
When I took inventory, I saw sweet potatoes we bought a few weeks back (I prefer the white sweet potatoes to yams….), a few cans of black beans (I always pick some up when I go to the store, so we have a few cans of those), red onion, mushrooms (from last week’s grocery run), corn tortillas (from taco night a couple weeks ago), salsa verde, bell peppers, and canned green chilis (another item I buy here and there when I go to the store….). TJ + I decided that some vegetarian tacos would be the perfect dish for all these items.
And while the dish had a lot of chopping to it (I mean it’s not like we had much else to do…) the end result was a delicious + nutritious dinner. One made from staples a lot of people have on hand.
A few notes. You can easily use regular potatoes if you don’t have sweet potatoes on hand. White onion will work as well as red onion. Pinto beans will work instead of black beans. Red salsa will work instead of salsa verde…. really, this post is simply meant to inspire us to use what we might already have laying around during these times….
SWEET POTATO + BLACK BEAN TACOS
INGREDIENTS
2 Large Sweet Potatoes, cut and cubed into small pieces
1 Can Of Black Beans
1 Medium Red Onion, diced
Mushrooms, diced
2 Small Bell Peppers, diced
1 Can of Green Chilis
Avocado
Salsa Verde
Avocado Oil (any cooking oil will do)
Sea Salt
Pepper
Garlic Powder
Onion Powder
Chili Powder
Optional: Cotija Cheese
DIRECTIONS
Toss sweet potatoes with avocado oil + spices (to your liking)… line a baking sheet with parchment paper (spray paper), and bake for 20ish minutes at 450 (watch closely so they don’t get mushy).
If you want to serve tacos with guacamole, prep guacamole (we just did avocado slices, but next time I’m doing guacamole)
Sauté bell peppers, red onions, mushrooms, and green chilis.
When sweet potatoes are finished, quickly toss them together with the veggie mixture.
Heat up corn tortillas
Fill tacos with beans, veggie + sweet potato mixture, guacamole, and salsa verde. Enjoy!
