Smoky Sweet Potato Black Bean Tacos

Ingredients

1 Tablespoon Olive Oil
2 cloves Garlic, Minced
2 teaspoons Smoked Paprika
½ teaspoons Cumin
1 whole Medium Red Onion, Diced
2 whole Sweet Potatoes, Peeled And Cut Into 1/2-inch Cubes
15 ounces, weight Black Beans, Rinsed If Canned
1 Tablespoon Lime Juice
¼ teaspoons Salt
¼ teaspoons Pepper
8 whole Tortillas, Flour Or Corn
4 ounces, weight Feta Cheese (up To 6 Ounces)
Greens And Cilantro, To Serve

Preparation

Heat the oil in a skillet or saucepan over medium heat. Add the garlic and cook for 30 seconds. Add the paprika and cumin and stir a few times. Add the onion and cook for 2-3 minutes, until the onion starts to soften.

Add the sweet potato, cover and cook for about 15 minutes, or until tender, stirring once or twice. Add the black beans and lime juice and cook until heated. Season with salt and pepper to taste.

Assemble the tacos: Spoon the cooked sweet potato mixture into the taco shells and top with feta, greens, and cilantro. Sprinkle with fresh lime.

Comments

Pasta Salad

"A dear friend gave me this recipe many years ago and I've been making it ever since. It's great for barbecues." Ingredients 1 pound tri-colored spiral pasta 6 tablespoons salad seasoning mix 1 (16 ounce) bottle Italian-style salad dressing 2 cups cherry tomatoes, diced 1 green bell pepper, chopped 1 red bell pepper, diced 1/2 yellow bell pepper, chopped 1 (2.25 ounce) can black olives, chopped Directions In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain. Whisk together the salad spice mix and Italian dressing. In a salad bowl, combine the pasta, cherry tomatoes, bell peppers and olives. Pour dressing over salad; toss and refrigerate overnight.

Baked Lemon Chicken with Mushroom Sauce

"A great chicken recipe that I have made for years. Serve with rice and a fresh veggie. Impressive!" Ingredients 1 tablespoon olive oil 6 skinless, boneless chicken breast halves 1 lemon 1/4 cup butter 3 cups fresh sliced mushrooms 2 tablespoons all-purpose flour 1/2 cup chicken broth, or more as needed 1 tablespoon chopped fresh parsley Directions Preheat oven to 400 degrees F (205 degrees C). Pour olive oil in an 8x8-inch glass baking dish. Place the chicken breasts in the dish, coating each side with oil. Squeeze the juice of 1/2 lemon over each chicken breast. Slice the rest of the lemon and place a lemon slice on top of each chicken piece. Bake in the preheated oven until no longer pink in the center and the juices run clear, 30 to 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Melt butter in a skillet over medium heat; add mushrooms. Cook and stir until mushrooms are brown

Italian Cream Cheese and Ricotta Cheesecake

"This is my grandmother's cheesecake recipe passed down to my entire family. It's the best. I can't believe I'm sharing it, but everyone needs to know how to make an authentic Italian cheesecake. It is creamy and not thick, which is why our family LOVES it! For best results, do NOT substitute any ingredients with low-fat unless you've made it before and want to experiment." Ingredients 2 (8 ounce) packages cream cheese, softened 1 (16 ounce) container ricotta cheese 1 1/2 cups white sugar 4 eggs 1 tablespoon lemon juice 1 teaspoon vanilla extract 3 tablespoons cornstarch 3 tablespoons flour 1/2 cup butter, melted and cooled 1 pint sour cream Directions Preheat oven to 350 degrees F (175 degrees C). Lightly grease a springform pan. Mix the cream cheese and ricotta cheese together in a mixing bowl until well combined. Stir in the sugar, eggs, lemon juice, vanilla, cornstarch, f

Recipe Exchange

Search This Blog