Yam and Black Bean Tacos

No, trust me. They’re good. This coming from someone who eats a whole lot of the more traditional version of this dish. 

Side note: whoever invented Taco Tuesdays should win the Nobel Peace Prize.

 

 

Yam and Black Bean Tacos

3 sweet potatoes, cut into 1” cubes

2 Tb olive oil

2 cloves garlic, finely chopped

1/2 Tb cumin

1 tsp chili powder

1 14-oz can black beans

1 cup fresh cilantro, coarsely chopped

corn tortillas

Cilantro sour cream (see recipe below)

Heat olive oil on medium heat in sauté pan. Cook garlic for about 30 seconds, then add chopped sweet potato. Cook for five minutes, then add in black beans, cumin and chili powder. Season with salt and pepper, if desired.

Warm corn tortillas in a dry sauté pan or in the microwave. Top tacos with fresh cilantro and cilantro sour cream.

Cilantro Sour Cream

This is pretty easy. Don’t hurt yourself.

1 cup sour cream

1 cup cilantro

Blend in food processor. Lick bowl.