Over the past several months, we have been trying to incorporate more fruits and vegetables into our meals. We generally eat pretty healthy, but we can always make room for improvement. Two genres of food blogs that have been helpful when searching for new recipes are Paleo / Whole food and vegetarian themes. This recipe incorporates a bit of both (and it’s very inexpensive).
A vegetarian take on traditional tacos, we swapped the meat for sweet potatoes and black beans. Incorporating a Paleo theme, we traded the tortilla for a lettuce wrap. We still eat traditional tacos too, but I think The Man and I both agree that the lettuce wraps are fabulous and will become a more permanent addition.
If you like this recipe, you might also like the fajitas I made a couple of months ago. We used traditional tortillas for those bad boys but lettuce wraps would work just as well.
2 medium sweet potatoes, cubed
3 – 4 cloves of garlic, minced
14 oz can of black beans (low sodium if possible)
2 tbsp cumin
In a saute pan, heat 3 tbsp of olive oil on medium heat. Saute garlic for about a minute. Add sweet potatoes. Stir occasionally and let cook for 20 – 25 minutes or until the sweet potatoes are soft. I usually cover the sweet potatoes because I feel that helps them to soften without burning. Just a minute or two before the sweet potatoes are finished cooking, add the black beans and the cumin. Mix, cook for 2 – 3 minutes to soften the black beans, and then serve as desired.
We typically add shredded cheese and guacamole, but any toppings traditionally used on tacos would work well. Let me know if you try it out or if you have any questions. And please share any other toppings you have added and enjoyed.