Wednesday, May 18, 2016

Honey-Lime Sweet Potato Black Bean Tacos

Tacos are one of my favorite foods! I ran across this recipe a few weeks ago and decided to give it a try. So delicious! I didn't make the honey-lime cream sauce to go on top, just the filling. In addition to tacos, I think this filling would be delicious in quesadillas or enchiladas!

Honey-Lime Sweet Potato Black Bean Tacos

1 1/2 lbs sweet potatoes, peeled and diced into 1/2-inch cubes
4 Tbsp olive oil, divided
1 tsp cumin
1 tsp paprika
1/2 tsp chili powder
1/4 tsp ground coriander
1/8 - 1/4 tsp cayenne pepper
Salt and pepper
1 small yellow or white onion, finely diced
2 cloves garlic, minced
1 (14.5) oz can black beans, thoroughly rinsed and drained (the second time I made this recipe, I ended up adding 2 cans of black beans, just to stretch the filling a little further)
1 cup frozen corn, thawed and drained
3 Tbsp honey
3 Tbsp fresh lime juice
2 Tbsp chopped fresh cilantro leaves
Tortillas (I went with corn-wheat blend)

Preheat oven to 425 degrees. Line a baking sheet with aluminum foil, set aside. Peel and dice sweet potatoes and place in large bowl. Add 3 tablespoons of olive oil and add in paprika, cumin, chili powder, coriander, cayenne and salt and pepper. Toss to coat evenly, then pour onto prepared baking sheet.
Bake for 20-25 minutes, or until tender and slightly caramelized, stirring once halfway through baking.
While the potatoes are roasting, in a large skillet, heat remaining 1 Tbsp olive oil over medium-high heat. Add onion and saute about 5 - 6 minutes, adding in garlic during last minute of cooking. Reduce heat a bit, to medium-low, add in drained and rinsed black beans, and corn, and heat until warmed through.
Add in roasted sweet potatoes, drizzle with honey and lime juice and cilantro. Stir to combine well. Serve over warm tortillas with desired toppings.

I topped my tacos with a little bit of hot salsa and crumbled cojita cheese, plus had some lime-cilantro rice on the side. I actually bought some pepitas (roasted pumpkin seeds) to put on top as well, but forgot about them! But that's another good topping option. The recipe made lots (especially after I added the extra can of beans), so we'll be eating leftovers for days!

Sunday, January 24, 2016

Lentil Stuffed Pepper Soup

This soup was delicious! I made lime-cilantro rice to go along with it, adding the rice separately was a great idea. Michael and I ate this for a week, our friend Elliott also had it with us for dinner one night. When I said I was about to throw the leftovers away (they were a week old at that point), he asked if he could take them home instead!

I've been trying lots of new recipes since cutting out meat and Oh My Veggies has been a great resource! Lots of delicious recipes and beautiful photography. If you have any suggestions for vegetarian recipe sources, I'd love to hear them!


1 cup uncooked brown lentils, rinsed
1 tablespoon extra-virgin olive oil
1 yellow onion, diced
3 cloves garlic
1 red bell pepper, cored and diced
1 green bell pepper, cored and diced
1 teaspoon dried thyme
1 teaspoon dried oregano
1 (15-ounce) can diced fire roasted tomatoes
1 (15-ounce) can tomato sauce
4 cups vegetable broth
2 cups water
10 ounces cooked brown rice (optional)
Fresh parsley for serving (optional)

In a large pot, warm the olive oil over medium-low heat. Add the diced onion, sprinkle with a pinch of salt and pepper, and cook for about 3 minutes, until translucent.
Next, add the garlic, bell peppers and dried herbs, and continue to cook for 5 more minutes. Pour in the can of diced tomatoes with their juices, tomato sauce, vegetable broth, water, and lentils, and stir everything together. Turn the heat to high to bring to a boil then reduce it to medium and cook for about 35 minutes, or until the lentils are tender.
Serve the soup warm with fresh parsley and add brown rice as desired on top of the soup.