“Roasted Sweet Potato and Black Bean Tacos” I think I’m in love 🙂
I have recently clutter cleared and gotten rid of a whole bunch of recipes out of my space and the result was that I had a faint spark of inspiration in cooking (gasp!!)–especially when I unearthed a “Baked Feta” recipe from the March 2012 issue of O, The Oprah Magazine where I happened to have the ingredients and it was quick and simple–I’m talking *instant* gratification (see story here). My heart was singing and I was ready for more, so I pulled out a few more recipes to try and hastily wrote them onto my grocery list lest the inspiration faded.
Quite frankly, what often happens is I go to the store with my enormous list of new things to buy for my new recipes and I get overwhelmed and wait too long and end up making something else that is familiar with the new ingredients. I almost did that this time after getting back from our busy Thursday of piano and gymnastics. But I made the decision of making these tacos and just having a later dinner.
The “Roasted Sweet Potato and Black Bean Tacos” were ripped out of the February 2012 of my O, The Oprah magazine. I also added chopped zucchini to it and for the chipotle sauce I only added one chipotle pepper and NOT the whole 7 oz. can –too spicy for me and my kids–but not for my husband so he had to suffer with mild chipotle sauce. Three of the four of us went back for more (little picky one 😉 didn’t complain and enjoyed her dinner but just didn’t want anymore because she was full). And you can find the recipe here! Please please just try it. It’s sophisticated and child-friendly, teenager-friendly all at the same time.