THERE AIN’T NOTHING ZESTY ABOUT A DRIVE-THRU DIET. Kick those Dorito-dusted cheese ditches to the curb and park your ass in the kitchen. You don’t need those tacos misérables, TK has your back.
SWEET POTATO AND PINTO BEAN TACOS
3 cups of cooked pinto beans (about 2-15 ounce cans)
1 teaspoons of coconut or olive oil (whatever you already have)
½ cup veggie broth or water
2 teaspoons smoked paprika or chili powder
2 teaspoons blackstrap molasses (this has a bunch of fucking iron in it and is near the maple syrup at the store)
2 teaspoons apple cider vinegar or lemon juice
2-3 garlic cloves
1 pound of sweet potatoes (this should be about 2 cups when you chop it all up)
½ of a yellow onion
1 teaspoon coconut or olive oil
salt to taste
soft corn tortillas*
whatever toppings you got
Warm the first teaspoon of oil in a medium pot. Add the beans, broth, smoked paprika, molasses, vinegar, and garlic. Get it to start bubbling slowly for about 5 minutes and then turn off the heat.
Chop up the sweet potato and onion so they are about the size of a pinto bean so you’re not taking any confusing bites. Warm up the oil in a large skillet or big-ass pan and add the onion and sweet potato. Cook them until the onion is getting brown and the sweet potato softens up. Add the beans and whatever broth is still in that other pot you already forgot about. Cook this mixture on a medium heat until the potatoes are soft enough for you. This should take 5-8 minutes. If it starts to look dry, add some water. Add salt to taste but don’t go fucking crazy.
I served my tacos topped with lime juice, shredded lettuce, radishes, white onion, green onions, and jalapenos but add the shit you like.
Makes 8 tacos
*to avoid GMO corn, buy organic
Charles and I made these for dinner last night…super easy, delicious, and enough to make a ton of tacos!