today’s tasty post is brought to you by the sweet and talented naturally ella! are you looking for the perfect online resource for healthy vegetarian eating? well, i’ve just introduced you to it’s creator. so head over and get cooking! you’ll love her seasonal recipes and beautiful pictures. and then come back for these tacos. because mole and crispy quinoa? ENOUGH SAID. andale andale!
more after the jump!
the what:
organic corn tortillas
2 ripe avocados
cilantro
1/2 medium red onion
1 medium sweet potato
1 lime
can of organic black beans
salsa (preferrably fresh, organic and flavorful!)
salt, pepper, red pepper flakes
trader joe’s chilli pepper sauce (or similar)
the how:
-roast chopped sweet potatoes coated in EVOO and sea salt until semi soft (I used the toaster oven at 375 degrees)
-while potatoes are roasting, make a quick batch of guacamole (using avocados, cilantro, some chopped red onion, the salsa, sea salt and 1/2 the lime)
- sautee chopped red onion, sweet potatoes, red pepper flakes, sea salt, black pepper and a healthy dash of the trader joes chilli pepper sauce in EVOO until the veggies are soft.
- add black beans (1/2-3/4 c) to sweet potato mixture and heat for one more minute
-heat corn tortilla over open flame
-pile the sweet potato mixture, guacamole, and cilantro and a squeeze of the lime
-try not to make a total pig of yourslf in front of your fiance while simultaneously shoving taco in your mouth and talking about what an amazing chef you’re turning out to be.
*this recipe will feed two hungry adults, with only a little leftover beans and guac. double it up for easy leftovers!
