How in the world is it already May? April was a total blur. March was too, come to think of it. I met a bunch of new people. I moved. Last week I got sick for the first time since last May and it was terrible. And in the midst of it all, May sneaked up on us just like a bad cold. But now, I get the feeling things have settled a bit. Seven weeks or so of whirlwindy-ness and now I think I can chill out a bit. Just in time for Cinco de Mayo. A day on which, in order to counter all the chips and tequila I’ll probably be ingesting like it’s my job, I’ll probably also be making these tacos.
And just like colds and spring weather and the month of May, these tacos are sneaky. They’re spicy and limey and crunchy enough that they feel like the carnitas tacos you’ll stuff your face with to end Cinco de Mayo (buried under a whole mountain of sour cream and guacamole of course). But these sneaky guys are totally healthy! You’ve got sweet potatoes, black beans, cabbage, onion, cilantro, and lime juice. That’s it! Plus tortillas. These are the tacos you’ll want to start your night with, when vegetables of the non-fried variety still sound good. And then you’ll want to make them the next day and the next day and the next so you can feel like your cheating on your healthy eating streak and your grocery budget when really you’re being quite faithful to both. Let’s do it.
These tacos are crunchy, fresh, and just a bit spicy. Plus, you know, they’re tacos. Can’t really go wrong there.
Black Bean & Sweet Potato Tacos
Adapted a teeny bit from Joy the Baker
Serves 1 with a little leftover or 2 as an appetizer/snack
1 medium sweet potato, chopped
splash olive oil/butter
generous sprinkle of cumin
pinch red pepper flakes
1/2 can black beans, rinsed and drained
small corn tortillas
1/4 head cabbage, shredded
1/2 red onion, sliced
chopped cilantro to taste
lime juice to taste
Place the butter or oil in a large frying pan over medium high heat. Once it’s hot, add the cumin and pepper flakes and cook for a minute or so until fragrant. Add in the sweet potatoes and cook, stirring every so often, until they are softened and a little charred. Add in the black beans and cook until they are heated through, a minute or two more.
Meanwhile heat the tortillas however you like. Microwave, over a gas stove burner, or in oil.
To assemble, divide the sweet potato/black bean mixture between the tortillas. Top with cabbage, onion, cilantro, and lime juice. Enjoy!