I've had some serious cravings for Mexican ever since I saw Jessy's tostadas and Lisa Marie's tacos. I decided tacos were the perfect use for this homemade beef. Combined with sweet potatoes, black beans, corn and a generous drizzle of A-K's creamy pepita cilantro dressing, this was just what I was craving. This meal was rounded out by a side of spicy roasted kuri squash. It doesn't get much better than that!
The two stars of these tacos are the meat and the dressing, which are not my recipes. I've provided links to the original recipes below, along with my technique for assembling these tacos. This dish will be included in the November SOS Kitchen Challenge featuring sweet potatoes. To participate submit your own sweet or savory sweet potato dishes before the end of the month.
Homemade "Beef" and Sweet Potato Tacos
with Creamy Pepita Cilantro Dressing
(Serves 4)
1 cup of Ricki's Meaty Veg-Based Ground "Meat"
1/2 onion, diced
1 clove of garlic, minced
2 small or 1 large sweet potato, peeled and chopped into 1/2" pieces (about 2 cups)
1/2 cup corn kernels, frozen, fresh, or canned
1 cup cooked black beans
1 tsp smoked paprika
1/2 tsp ground cumin
1/4 tsp cayenne (optional)
1/2 tsp sea salt
Generous drizzle of A-K's Creamy Cilantro Pepita Dressing (not optional)
4 large or 6 small tortillas
Heat 1 tbsp oil in a large skillet. Add onions and saute for 3 minutes. Stir in garlic and continue to saute for another 3 minutes.
Stir in the sweet potatoes and saute for about 15 minutes, stirring frequently, until the sweet potatoes are tender and lightly browned.
Stir in the spices, corn, black beans, and "meat", and cook for 2-3 minutes, until hot. Serve inside tortillas of your choice with a big drizzle of dressing.
