Black Bean & Sweet Potato Tortillas

The sweet potato.  It’s back!  We meet again.  Do you remember when we met with tangy roasted sweet potatoes?  ‘Cause I do.  And it was good.  Let’s get together (ya ya ya)!

Here’s a confession: I hate tacos.  It’s true, I do.  Sorry, but they’re gross.  So I’m not going to call these tacos, because these are the opposite of gross.  These are yum!  Yummy.

Sweet potato is diced and roasted again.  Black beans are warmed and stirred with onion.  This is just the beginning of a wonderful relationship, friends.  We’ll look back on this some day and know that we knew them before they got together!  We’re the originals, people.

Tortillas: they pose a few questions for us.  Corn or wheat?  Here’s the thing: corn has a nice, toothy  , tasty bite.  But corn falls apart, and flour does not.  Here I opted for a {whole}wheat tortilla, slightly on the larger size.

Depending on what size tortilla you choose, these black bean and sweet potato concoctions may or may not be open-faced.  Which could or could not be a problem for you.  Do you mind a mess?  This may not be first-date food…it may not be that fool-proof.  Unless you throw caution to the wind and embrace the mess that eating can be.  It’s hard to eat well while looking good…unless you’re me (i love you!).

All kidding aside, have fun with these tortillas.  Black beans, sweet potato, lime…some of my very favorite things.  These can be enjoyed as lunch, dinner, or even breakfast, if you’re the savory type.

Deep colors and warm food, just in time for fall.


[serves 2]

1 sweet potato, peeled and mini-cubed

juice of .5 limes

2 T evoo

flaked red pepper, to taste

salt, to taste

1 cup [canned] black beans, drained/rinsed

1/2 t ground cumin

1/4 cup diced white or yellow onion

baby arugula

extra lime juice

2 whole-wheat or corn tortillas

Toss cubed sweet potato with lime juice, 1 T olive oil, flaked pepper, salt.  Spread on baking sheet and roast at 400˚F for 25 minutes, stirring occasionally to prevent burning.

Meanwhile, in skillet, cook onion with olive oil until translucent.  Add beans and cumin powder and stir over just enough to warm the beans.

Heat tortillas in an oiled or non-stick skillet over medium-high heat for about 30 seconds on each side.

Top tortillas with baby arugula.  Then layer on with sweet potato and black beans.  Drizzle with lime juice.  Enjoy 🙂


Dog #1, meet world.


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