Sweet Potato Tacos

It was so hard to get up yesterday morning because of the gloomy, wintery weather of the past few days. I managed to drag my best friend out of bed and bring her with me. Bundled up and armed with warm coffee, we got to the market later than usual amidst a little snow flurry.

We were upset when we found out we had missed a cooking demonstration for sweet potato tacos. I thought I would try to make my own version because the idea sounded delicious. So, I am excited to share my first attempt at writing a recipe.

Sweet Potato Tacos

Slaw

1 small head cabbage

zest and juice of 1 orange

2 tablespoons vegetable oil

Splash of white wine vinegar

Taco Filling

2 medium sweet potatoes, peeled and diced

1 small onion, diced

2 cans black beans rinsed and drained

1 tablespoon olive oil

2 tablespoons cumin

1 tablespoon chili

Corn tortillas

Feta cheese

Thinly slice cabbage. Whisk orange juice, zest, oil, and vinegar together in the bottom of a large bowl. Toss the cabbage with the vinaigrette. Season to taste with salt and pepper. Let sit while preparing the tacos; it gets better as the flavors meld.

Heat the olive oil in a small pot. Cook the onions and sweet potato until the onions are soft and the potato is tender. Add the black beans, cumin and chili powder and allow to cook for another minute or so.

Preheat broiler. Place corn tortillas on baking sheet and top with the sweet potato filling. Sprinkle tacos with feta and put under broiler. Leave in oven until feta gets soft and the tortilla is warm and starts to crisp.

Top tacos with slaw and serve.