Black Bean and Sweet Potato Tacos

It’s almost TACO Tuesday….I find that simple ideas like Meatless Monday and Taco Tuesday make meal planning just a tad bit easier. This is adapted from https://www.cookingclassy.com

Ingredients

• 1 1/2 lbs sweet potatoes, peeled and diced into 1/2-inch cubes

• 4 Tbsp olive oil, divided

• 2-3 TBL Penzey’s Bold Taco Seasoning (https://www.penzeys.com/online-catalog/bold-taco-seasoning/c-24/p-522/pd-s)

• 1 cup chopped yellow onion, diced

• 1 1/2 tsp minced garlic

• 1 (14.5 oz) can black beans,drained and rinsed

• 1 cup frozen yellow corn, thawed and drained

• 3 Tbsp honey

• 3 Tbsp fresh lime juice

• 2 Tbsp chopped fresh cilantro

• 10 Corn or flour tortillas (my favorite: https://www.wholefoodsmarket.com/product/365-by-whole-foods-market-organic-stone-ground-corn-tortilla-8-oz-b084r4r9pk)

• Sliced avocado, romaine lettuce, cotija or feta cheese, for serving (optional

Instructions

• Preheat oven to 450 degrees. Mix sweet potatoes with 3 TBL olive oil and 2-3 TBL of Penzey’s BOLD TACO and toss to evenly coat. (Conversely, you can make your own seasoning:
  1 tsp cumin, 1 tsp paprika,1/2 tsp ground coriander ,1/4 tsp cayenne pepper (optional) , salt and freshly ground black pepper) Line a baking sheet with parchment and spread sweet potatoes so they roast consistently. Bake in preheated oven 15 - 20 minutes until tender, removing from oven and tossing once halfway through baking.

• Meanwhile, in a large skillet, heat remaining 1 Tbsp olive oil over medium-high heat. Once hot add onion and saute until caramelized (golden brown on edges and tender), about 5 - 6 minutes, adding in garlic during last 30 seconds of sauteing. Now, if I am feeling really harried I have been known to toss the onion, garlic, corn and black beans along with the sweet potato and do a sheet pan version. When they are done roasting, I toss with honey and lime and then serve.

• Reduce heat to medium-low, add in drained black beans, corn, honey and lime juice. Heat until warmed through. Toss in roasted sweet potatoes and cilantro. Serve over warm tortillas with desired toppings.

The best way to heat your tortillas: Heat a nonstick skillet over high heat. Place each tortilla and warm on each side about 2 minutes. It also works well to do this on an 375 – 400 degree preheated electric griddle when making a bunch at once.

Crispy Sheet Pan Gnocchi and Veggies

Adapted from https://www.thekitchn.com/recipe-crispy-sheet-pan-gnocchi-and-veggies-247360

INGREDIENTS

• 1 pound fresh, shelf-stable, or frozen potato gnocchi  ( I prefer the sweet potato gnocchi found at Harris Teeter or the fresh potato gnocchi at the https://www.italianstore.com)

• 1 (12-ounce) bag mixed baby bell peppers (or 2 medium bell peppers), cut into 1-inch chunks 

• 1 pint grape or cherry tomatoes

• 1 small red onion, cut into 1-inch chunks

• 4 cloves garlic, smashed

• 1 teaspoon coarsely chopped fresh rosemary leaves

• 1/4 teaspoon kosher salt

• Freshly ground black pepper

• 2 tablespoons olive oil

• 2 tablespoons coarsely chopped fresh basil leaves

• Grated Pecorino Romano or Parmesan cheese, for serving (Optional)

• OPTIONAL: 1 lb Beyond Meat Italian Sausage cut into chunks

INSTRUCTIONS

1. Arrange a rack in the middle of the oven and heat to 450°F. Line a rimmed baking sheet with parchment paper.

2. Place the gnocchi, peppers, tomatoes, onion, garlic, rosemary, salt, and a few generous grinds of black pepper in a large bowl. If using Vegan Sausage, add here as well. Drizzle with the oil and gently toss to combine. Spread the gnocchi mixture out evenly on the prepared baking sheet.

3. Roast, stirring halfway through, until the gnocchi are plump and the vegetables are tender and caramelized, 18 to 20 minutes total.

4. To serve, spoon the gnocchi and vegetable mixture into individual bowls and garnish each bowl with the basil and grated cheese.