Several weeks ago, I travelled to Brunswick, ME for the last of my post-op appointments following my foot surgery. I absolutely fell in love with the vibe of the downtown area and after my appointment I stopped at the Little Dog Coffee Shop for a latte to gear up for the 2 hour trip home. I then stopped into Big E's, a local burrito joint that had some great reviews. I opted for a veggie burrito bowl with cayenne sweet potato and I honestly now think that is the key ingredient that every burrito place should have. It was fantastic! The sweet and spiciness complimented the black beans so well and left me satisfied without feeling like I had overdone it.
A week or so after my trip I decided to recreate the dish in a taco version. I can't believe how easy it was and again, how delicious it tasted. I highly recommend you try making it for someone, they won't be disappointed!
Cayenne Sweet Potato Tacos
Serves 2 (makes 4 tacos)
Recipe by Ali Caron, RD
1 Tbsp Olive Oil
1 Sweet Potato
1/2 - 1 teaspoon cayenne pepper
1 shallot, diced
Salt and Pepper to taste
1 cup black beans
1 cup chopped greens or slaw mix
Olive oil spray
4 flour tortillas
Drizzle of ranch dressing
Directions: Wash and chop sweet potato into 1 inch cubes. Heat oil in medium skillet and add sweet potato. Cook on low-medium heat for about 5 minutes stirring occasionally. Add shallots, cayenne pepper, salt and pepper and stir until evenly coated. Finish cooking for another 5-10 minutes, or until fork tender.
Meanwhile, heat black beans on stove top or in microwave. To heat tortillas, spray each with olive oil non-stick spray and heat in toaster oven until golden brown.
To assemble, lay about 1/4 cup of each greens, black beans and cooked sweet potato into each tortilla. Drizzle with ranch, sour cream or Greek yogurt and enjoy!
Nutrition Facts: (for 1 taco) 284 Calories, 5g Fat, 48g Carbohydrates, 13g Protein, 10g Fiber, 51mg Sodium, 958mg Potassium