Tacos with Sweet Potatoes and Pinto Beans |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 1 |
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Ingredients:
2 medium sweet potatoes (6 to 8 oz.), peeled and cut into 1-inch pieces |
salt and pepper |
2 tablespoons vegetable oil |
1 onion, chopped |
1 jalapeño, seeded and chopped |
1 15.5-oz. can pinto beans, drained and rinsed |
8 hard taco shells |
Directions:
1. Place potatoes in a large saucepan; add water to cover them by 1 inch. Add 1/4 tsp. salt and bring to a boil. Reduce heat to medium-high and cook until tender, about 10 minutes. Drain in a colander.
2. Warm oil in a large skillet over medium-high heat. Add onion and jalapeño and cook, stirring often, until softened, 3 to 5 minutes. Stir in beans. Add potatoes and cook until warmed through, about 5 minutes. Season with salt and pepper.
3. Spoon about 1/2 cup filling into each taco shell and serve immediately. Offer rice, salsa, guacamole, sour cream and sliced scallions on the side, if desired.
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