yam and black bean tacos

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one of my close friends gifted me the smitten kitchen cookbook (thanks, lis!) waaay back in november, and i’ve been trying to decide which recipe i should begin with ever since then. does this happen to any of you, dear readers? when gifted with an amazing cookbook, i often suffer temporary paralysis, wherein i can’t decide which recipe to make first because they all look so delicious. so the cookbook just sits, often open, on my nightstand until i finally pick the first recipe (this happened with both of the cookbooks from 101 cookbooks, plus the moosewood cookbook). or maybe it’s just me?

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regardless, i finally picked a spaghetti squash taco recipe, and decided to make it this week. deb (yeah, we don’t know each other, but i totally pretend that we’re on a first-name basis) compared spaghetti squash texture to that of pulled pork, and created a super simple but flavorful recipe to make tacos with squash, beans, queso fresco, cilantro, limes and spices. yum, am i right?

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but when we got to the store, we couldn’t find a single spaghetti squash. so we improvised by buying yams instead. and this is the moment, dear readers, when i have to pause and laugh. because yam tacos are my favorite thing ever. (i’ve been eating them weekly at tnt taqueria lately.) but they’re not mike’s favorite. and that means we make them less often because they aren’t top on both of our lists. (here’s where i have to add the caveat: we don’t always agree on all of our meal choices. but if one of us doesn’t like something as much as the other person, it naturally becomes lower on our list of meals to make.)

so, where was i? oh, right, i was at the part of the story where mike got suckered into making yam tacos with me because of a lack of squash. and, if i’m not mistaken, these tacos may have won him over a lot more than these other yam tacos that i’ve already posted. i still want to try this recipe with spaghetti squash, but for now i’m pretty happy eating the leftovers and kinda really glad that there weren’t any spaghetti squashes at the store this week. hope you enjoy them, too!

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this week’s recipe list:

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one year ago: apple sage garbanzo burgers
two years ago: chickpea and greens curry soup
three years ago: stuffed acorn squash
four years ago: warm quinoa salad

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yam and black bean tacos

yields 4-8 servings
borrowed from the smitten kitchen cookbook

  • 2T olive oil
  • 3lbs yams, peeled and diced (or sub one 3lb spaghetti squash, cut in half, de-seeded, and roasted for 40 minutes in a 375º oven)
  • 1/4c onion, diced
  • 2T fresh lime juice
  • 1t chili powder
  • 1/2t ground cumin
  • 1/2t ground coriander
  • 1/2t salt
  • 16 corn tortillas
  • 15oz can black beans, rinsed and drained
  • 4oz feta cheese
  • 1/4c cilantro, chopped
  • hot sauce, optional
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  1. pour the olive oil into a large pan over medium heat
  2. add the yams and allow them to saute until soft, approx 20 minutes, flipping regularly
  3. push the yams to the sides of the pan and add the onion, plus a little more oil if needed
  4. saute the onion, then stir it in with the yams
  5. while the yams are sauteeing, mix the lime juice, chili powder, cumin, coriander, and salt in a bowl, whisking to combine
  6. pour the liquid over the yams when they’re tender, and remove the pan from the heat
  7. heat the corn tortillas either in the microwave or in a separate frying pan
  8. heat the black beans in the microwave or in a small pot with some added water
  9. place the yam-onion mixture in the tacos with a heaping spoonful of black beans and a sprinkle of cheese and cilantro
  10. top with a couple splashes of hot sauce, and enjoy!

2 Responses

  1. Kate Says:

    This recipe is toddler approved!

  2. em Says:

    @Kate: Yay, I’m glad he liked it! He’s got a refined palate, I’m just saying. :-)

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