Day -14: Sweet Potato & Black Bean Tacos

First, thanks so much to the several wonderful folks who have commented in support of our experiment. I think that, just like any major change in habits, having a support group will be a big help.

I bought some sweet potatoes the other day, planning on making a yummy-sounding sweet-potato-and-lime dish I saw on The Crockpot Lady's blog. And while that still sounds good, I found something even better on Amy's blog, which I investigated after she commented on yesterday's post. So tonight I'm going to try Sweet Potato Burritos. Oh, yum yum! I know our experiment hasn't started yet, but (a) the recipe sounds too good to wait, and (b) I already cook a lot of vegetarian food -- so this won't be a shock to D or Molly.

Update after dinner:
It turned out tasty! D loved it (with lots of chipotle salsa), and Molly ate a few of the black beans and a whole tortilla - but wasn't into the sweet potato. Oh well.

Here's the pic:

This is my first real attempt at food photography. Out of focus, I know!

And the recipe, modified from the above link based on what I had in my pantry / fridge:

Sweet Potato & Black Bean Tacos
2 T. olive oil
1 small onion, chopped
3 medium sweet potatoes, peeled and diced (1/2"-3/4" cubes)
2 cloves chopped garlic
1 T. cumin (or less if you aren't as much of a cumin fiend as me)
1/2 t. chili powder
1 t. ground coriander
dash cayenne pepper (optional)
salt & pepper to taste
3 T. tomato paste
1 1/2 c. water
1 can black beans
12 corn tortillas, warmed
shredded baby spinach
salsa

Heat olive oil in a skillet at medium low.
Saute onion, garlic, sweet potato, and spices until the sweet potato starts to soften (10-15 minutes).
Mix tomato paste and water and add to the skillet. Bring to a boil and lower heat to a simmer. Simmer until sweet potato is cooked through and soft, but not mushy (20-25 minutes).
Add beans and heat through. Use a potato masher to mash about half of the mixture. Stir well.
Overlap two tortillas on a plate. Place mixture on tortillas, adding shredded greens and salsa on top. (I used Trader Joe's salsa verde; D used homemade chipotle salsa prepared by blending Herdez chipotle peppers in adobo sauce.)

Serves 6.