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Sweet Tater and Black Bean Tacos from the Divas of Dish

Written By Pam Brandon and Anne-Marie Denicole On October 19, 2011

yam_and_black_bean_tacosTrick or treat—why not enjoy both?

Trick: 11 grams of fabulous fiber and protein all dressed up for fall, a healthy vegan supper the family (and the planet) will love—not to mention a bit of nutritional sanity to offset the ensuing candy binge. Using the irresistible colors of Halloween, you’ve rather deviously tricked them into trying something new.

Treat: Savory black beans and smashed sweet taters come together to create a most unusual taco, delicious to the point of (imagined) decadence. We love these garnished with diced ripe avocado, toasted pine nuts and dried cranberries. Set a festive Halloween table and allow friends and family to roll their own, costumes optional.

Sweet Tater and Black Bean Tacos
Serves 6-8

2 large sweet potatoes, peeled and diced
Coarse salt and cracked black pepper, to taste
1 teaspoon ground coriander, or more to taste
2 tablespoons vegan “butter”
1/4 cup soy milk
2 tablespoons extra-virgin olive oil
1 small onion, finely diced
1 small green pepper, seeded and finely diced
1 Roma tomato, diced
2 cloves garlic, minced
2 cans black beans, rinsed and drained
1/2 cup white wine
1 teaspoon ground cumin
1 teaspoon Mexican oregano
1 tablespoon white vinegar (optional)

For serving:
3 Haas avocadoes, peeled and chopped
Lemon wedges
1/2 cup pine nuts, toasted
1/2 cup dried cranberries
Whole-grain tortillas

In a large saucepan, boil sweet potatoes over medium-high heat until tender, about 10 minutes. Drain the potatoes and return to the pot, shaking over the burner until excess moisture has evaporated (the edges of the potatoes will begin to lighten in color). Remove the pan from heat. Using a potato masher, roughly smash, seasoning to taste with salt and pepper. Add coriander, vegan butter and soymilk, mixing well. Set aside.

As the sweet potatoes cook, prepare the black beans. In a medium saucepan, add olive oil and heat over medium-high heat. When oil is shimmering, add onion, pepper and  tomato, seasoning with salt and pepper. Sauté the veggies until softened, about 5 minutes, then add the garlic and sauté 2 minutes more. Add the beans, wine, cumin and oregano, simmering for 15 to 20 minutes. Taste the beans and add vinegar, if desired.

Serve with wholegrain tortillas, avocado, lemon wedges, pine nuts and dried cranberries—or anything else you might prefer.


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