“We eat meatless meals for health and money-saving reasons. This is a “taco” recipe made with potatoes, beans, onions, and garlic. The corn tortillas are cooked in a frying pan, and sprinkled with cheese. If you are a non-dairy house I think they would be delicious even without the cheese! These are also served with a quick, three ingredient blender sauce. We had this meal with salad with lettuce, tomato, red onion, green onion, and avocado. It was very filling!”
1? Tbsp. vegetable oil, divided
1 white onion, diced
1 large green bell pepper, seeded and diced
2 cloves garlic, minced
1? tsp. kosher salt, divided
2medium orange sweet potato, cut into ?-inch dice
1 can black beans, drained and rinsed
º tsp. ground black pepper
12 (6-inch) corn tortillas
2 cups (6 ounces) shredded Oaxaca or Monterey Jack cheese
Chipotle sauce(see below)
Pico de gallo (optional)
Combine half of one SMALL can adobo chilies with 3/4 cup light mayonnaise and 1-2 tablespoons lime juice in blender. Add a dash of salt and pepper and blend until smooth.
These chilies come in a blue can and are found on the Mexican food aisle. They are very spicy so you might start out putting less than half of the can in first, and then adding more and tasting as you blend.
Click HERE for the directions.