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.