Welcome!

Welcome to Romeo's Food Lady! This blog contains recipes for delicious vegetarian food. Most of these are not MY recipes, just a compilation of great veggie food I've found from all over the place, usually tweaked just a little. It's intended to be a reference you can consult again and again rather than a daily inspiration. After more than 25 years of being a vegetarian, I know what tastes good.
Romeo's Food Lady is named after my friend and cat, Romeo. Romeo is not a vegetarian, but his Food Lady is. Enjoy!

Wednesday, March 21, 2012

Sweet Potato and Black Bean Tacos

A big fat THANK YOU! to my very good friend Christa who turned me on to this recipe from Oprah's website.  It is, in a word, outrageously delicious.  OK, that's 2 words.  And not only does it taste great, it includes sweet potatoes, which I'm trying to work into my diet more frequently.  Yay!  This recipe can easily be made vegan by omitting the cheese from the corn toritllas.  Just brush both sides of the tortilla with oil (instead of only one, as in the instructions), and brown both sides.  Either way, it makes 12 6-inch really yummy tacos.


Ingredients:
1.5 T. canola oil, divided
1 onion, peeled and diced
2 chipotles (from a can and in adobo sauce), minced
2 cloves garlic, peeled and minced
1 + 1/4 t. salt, divided
1 medium sweet potato, peeled and cut into 1/2-inch dice
12 (6-inch) corn toritllas
additional canola oil
2 c. cheddar cheese, shredded (omit if making vegan tacos - I used Organic Valley brand.)
1 can black beans, drained and rinsed
1/4 t. ground black pepper (optional - I didn't use it.)
salsa, for serving

Method:
Preheat the oven to 400 degrees F.  Heat a large cast-iron skillet over medium-high heat.  Add 1 T. canola oil, then diced onion.  Cook, stirring occasionally, until transparent.  Stir in chipotles, garlic, and 1/2 t. salt.  Add sweet potato, remaining 1/2 T. canola oil, and another 1/2 t. salt, and stir to coat the potatoes with oil.  Cook one minute, then move the skillet to the oven and roast potatoes 20 minutes.

Meanwhile, prepare the tortillas.  Heat a frying pan or griddle (I used another cast-iron one.) over medium-high heat.  Brush 1 side of a tortilla lightly with oil, and place the oil side down in the pan.  Scatter a generous spoonful of shredded cheese over the center of the tortilla, and cook until cheese is melted and tortilla is lightly golden brown on the underside but still flexible.  (NOTE:  If making vegan tacos, omit the cheese, and cook the other side of the tortilla in the same manner.)  Place the tortilla on a cookie sheet, and repeat with the remaining tortillas.  If the potatoes are still cooking when you are done with the tortillas, lightly oil a piece of foil and use it to cover the cookie sheet and tortillas.

Remove the skillet from the oven and immediately stir in the black beans, black pepper, if using, and up to 1/4 t. salt, to taste.  Top each tortilla with the sweet potato mixture and a spoonful of salsa.  Try not to eat too many!

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