Sweet Potato Tacos

This hasn't been used in forever!  Maybe I'll add some of the recipes we're trying out.

Tonight, on the menu, was Sweet Potato Tacos.  Jamo was not thrilled and didn't have high hopes for it.  Something about it didn't have meat... and was full of vegetables.  But let me tell you, it is now going into the menu rotation.  So here it be...

Sweet Potato Burritos or Tacos

Sweet potatoes are filled with carotenoids, vitamins A, B6, C, potassium, manganese, and fiber.

Ingredients:

• 1 large sweet potato, grated or diced into small cubes
• 1 large onion, chopped
• 2 cloves of garlic, minced or pressed
• 1 Tbsp. olive oil
• 2 Tbsp. curry
• 2 tsp. cumin
• 1 tsp. chili powder (optional)
• Salt & pepper to taste
• 2 cups black beans, heated
• Grated low-fat cheese
• Salsa
• 1 avocado sliced
• Tortilla shells – for either burritos (large) or tacos (small)

Directions:

1. Add olive oil to a large skillet and add the onions, sauté until translucent.
2. Add garlic, curry and cumin. Sauté until fragrant.
3. Add sweet potatoes and chili powder. Mix thoroughly. Sauté for a minute or two, stirring
   continuously.
4. Add 1 – 2 Tbsp. of water, cover and cook until sweet potatoes are tender (about 5 to 7 minutes).
5. Heat beans, grate cheese, slice avocado.
6. Warm tortillas for 5 minutes in the oven or toaster oven.
7. Add sweet potato mixture and beans on to the tortilla shells.
8. Sprinkle with cheese. Add salsa and avocado. Enjoy!

*Note - I didn't use nearly as much onion as it said.  I also probably halved the curry and cumin amounts (I'm cheap and I wasn't sure how it was going to go).  It had a nice subtle hit, not overpowering.  So I would say do it to your own taste.  Also, we used little soft taco shells, they worked great.