It’s that rather confusing time of year when one day crocuses are blooming and the next its blizzard-ing. Here in the Pacific NorthWest I knew we were in the throes of early spring when during a trip to our friendly neighbor Canada I popped off the top lift of Whistler mountain in nothing more than a t-shirt and hoodie! By the end of the day I was sporting the ever-so-cool goggle tan lines across my cheek bones, err make that sun burn lines as I hadn’t seen the sun in over a month, and yes I wore sunscreen! That same day on our drive back to Seattle I saw more than one person mowing their lawns in nothing more than a t-shirt. Blossoms were blooming, trees were budding, and spring was truly in the air. Then I checked the weather and it might snow in Seattle this weekend? Which happens maybe three times a year?
Hmmm never mind. It’s a fickle time of year weather wise, and it makes it difficult decide how many layers one should wear, or what to make for dinner! On those bright days when spring beckons my palette begs for fresher lighter flavors than the stews I’ve been feasting on all winter. The only issue is that while asparagus and rhubarb have popped up in grocery stores, they have not yet popped out of the ground where I live. The farmer’s market menu has been about the same since December, with an ever dwindling selection of monochromatic root vegetables. I was actually feeling a bit downtrodden during my last visit, when I spotted a vibrantly purple cabbage and sweet potatoes!
I knew I wanted to jazz up these beloved winter veggies with zesty flavor, so I turned them into…….drumroll please…….tacos! This is one of my absolute favorite vegetarian dinners as it’s bursting with so much flavor no one misses the meat, and black beans fill the role of protein. Also black beans and sweet potatoes are a flavor match made in heaven. Dress them up with citrusy slaw and guac and it’s almost too good too be true.
- 2 sweet potatoes
- 1 tbsp coconut oil
- 2 tbsp taco seasoning (or make your own with equal amounts cumin, paprika, chipotle, garlic powder, some salt and just a little bit of cayenne)
- 3 oz of black beans (1 can)
- 1/2 cup vegetable
- 1 jalapeno sliced
- corn tortillas
- 1/4 of a purple cabbage
- juice of 1 lime
- 1 tbsp honey
- 1 tbsp olive oil
- 1 small garlic clove (minced)
- 2 large ripe avocados
- juice of 1 lime
- small sprig of cilantro (chopped)
- pinch of sea salt
- Combine cabbage slaw ingredients and allow to marinate for at lest 30 minutes, the cabbage will soften quite a bit.
- Preheat oven to 400.
- Cube sweet potato into roughly 1/2 to 1 inch pieces, coat in coco oil and 1 tbsp taco seasoning, rub together with your hands to be sure they are evenly coated, place on a baking sheet and roast in the oven for 30ish minutes until sweet potato is soft.
- In a sauce pan on the stovetop at medium heat combine black beans, broth, 1 tbsp seasoning, and 1/2 the sliced jalapeno, allow to simmer for 15 to 20 minutes (if beans get too dry add a bit more broth).
- Meanwhile make guacamole by combining minced garlic, avocados, lime & a pinch of salt in a small serving bowl and mashing with the back of a fork until desired consistency is reached. Top with chopped cilantro.
- Heat up tortillas in oven (once you take the sweet potatoes out turn the oven off and put tortillas in while the oven is still hot)
- Pile black beans, sweet potato, and cabbage slaw on warm tortillas.
- Top with guacamole, cilantro, and remaining jalapeno, also really good with sour cream, shredded cheddar cheese, and salsa verde.