In a perfect world, I would eat nothing but tacos.
We are talking tacos for like, breakfast, lunch and dinner. Totally. I don’t think I would make any exceptions because we all know that practically anything can be reasonably placed in a tortilla.
As a side note, are you realizing that I can basically justify anything in life about, well… anything?
If you’re having an issue, just talk to me. I will probably justify it.
It’s no secret that I have a serious infatuation with my favorite taco place that we frequent…very…often. It’s embarrassing. And I don’t think I can come close to the delicious things wrapped in fluffy and warm carbs that I receive quickly after consuming an entire bowl of queso with the freshest chips I’ve ever had in my life, but sometimes you just have to attempt something at home.
Not that I truly want to. If I could have someone make me tacos for the rest of my life, it would be one of my three wishes after rubbing the lamp. Can we make this happen?
Just like everything else this week, they are so easy. So freaking easy. I mean, just as the title states, I’m sort of horrified even telling you about them but then I think about the weird things that I want to wrap up and call a taco and just assume that there must be more crazies like me out there in the world. If you told me to stuff a fried tortilla shell with something like truffles (of the chocolate variety) or eggs or even mashed potatoes, I’d most likely listen because I fully believe that the planets have aligned when tacos are in my life.
You probably get it now. I could eat tacos for the rest of my days and be perfectly smitten. I think I’m doing it.
Yield: makes 8 tacos
Total Time: 35 minutes
2 tablespoons olive oil
1 red onion, diced
2 garlic cloves, minced
2 medium sweet potatoes, cut into 1/2-inch cubes
1/2 teaspoon smoked paprika
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cumin
1 (15 ounce) can of black beans, drained and rinsed
8 flour tortillas, warmed
1 cup freshly grated manchego cheese
fresh cilantro for topping
chipotle lime crema
3 tablespoons greek yogurt
3/4 cup half and half
1 tablespoon adobo sauce (from a can of chipotles in adobo)
juice of half a lime
zest of half a lime
1/8 teaspoon salt
Season chopped sweet potatoes with salt, pepper, cumin and smoked paprika. Heat a large skillet oven medium heat and add olive oil. Add onions and garlic, tossing to coat, then add sweet potatoes and stir. Cover and cook for 15-20 minutes, until sweet potatoes are just softened and cooked through.
While potatoes are cooking, combine yogurt, half and half, adobo, lime juice and zest and salt, whisking well to combine. Set aside.
Once sweet potatoes are cooked, add in black beans and toss well. Cover and cook again for 5-6 minutes until everything is warmed through. Heat tortillas and serve sweet potato mixture topped with cheese, crema and lots of cilantro!
Oh and I want to spread that makeshift crema all over my entire life.