crisp sweet black bean tacos with spicy sweet potatoes

Smitten Kitchen has become a daily topic of discussion at our house. So taking her recipes such as the crisp black been tacos with feta and slaw as a jumping off point is a common occurrence on Tuesday nights. The final product was a crisp black bean taco with guacamole, mango peach salsa, alpha sprouts, feta cheese and sweet potatoes covered in herbs and spices.

Start with the sweet potatoes

Pre heat oven at 375

2 sweet potatoes cut into very thin strips

1-2 Tbsp olive oil

1 sprig of fresh rosemary and 2-3 sprigs of fresh thyme chopped

1 tsp of each: cinnamon, smoked paprika, cayenne red pepper, and coriander

salt and pepper

mix potatoes with oil, herbs, and spices and place on a lined baking sheet with foil or parchment paper and bake. Checking every 15 minuets or so.

Now to make guacamole

1 avocado

1/4 of a red onion diced

half of 1 lime's juice

1 tsp minced garlic

1 Tbsp fresh chopped cilantro

salt and pepper

Cut the avocado, place in a bowl and smash with a fork till you get an constancy you like.

add rest of ingredients and mix. You should serve it fairly soon or cover, but i was fine setting it on the table till the tacos and potatoes were ready to eat.

And finally the tacos

1 can of black beans

4 corn tortillas

1 tsp ground cumin

1 tub of fresh mango & peach salsa

1 carton of alpha sprouts

* fat free feta (optional)

Drain and rinse off beans, then smash about half the can and divide into four equal servings. Take a skillet on med-high and place tortillas flat and spoon beans in a strip down the center and sprinkle with cumin. Now you leave them there till they start to get golden.

Sweet potatoes should be done if not turn the heat up to 425 for a few more minutes, remove from oven and plate along with tacos and dress with salsa, sprouts and feta.

Serves 2, with two tacos and one sweet potato per person.

Couscous

Couscous is one of my favorite easy meals, maybe because its basically a fine ground pasta, but really I think it's the fact that couscous is so flexible and works with nearly anything you can throw at it.

Hummus, salad, and fruit? You bet, Fido did a delicious job with their special tonight, a Couscous plate with almonds, pears, apples, onion, hummus, feta, pita. I wiped my plate clean.

Or add Indian spices like I did and find yourself with a hot meal in 15 minuets.

Eastern Couscous
serves 2

1 box plain instant couscous
1 tsp olive oil
1/2 good size yellow onion ( Pictured cut into long slices)
1 Tbsp fresh Thyme
1 red bell pepper (sliced or chopped)
1/4 broken walnuts
1-2 tsp curry powder, turmeric, paprika, cumin,
ginger, coriander, nutmeg or any Indian spices you have

In saute pan, heat oil, once hot add onion and thyme, let brown.

Cook Couscous according to makers directions

Add red pepper, once soft add walnuts allowing them to just toast, add spices and combine with cooked couscous.