This was one of the simplest entries in the contest. In fact, it’s so simple that I’m not sure if it’s technically a recipe or just a great idea. But we enjoyed it so thoroughly and I am so certain that we will be having these again (and again), that I had to pass it on. It comes from a lovely long-time reader named Miriam, an American I once had the joy of meeting when she was passing through Oxford. Miriam, we thank you. These were awesome.
I also want to give a shout out to an entry by Erin, in Singapore. She suggested baking sweet potatoes and filling them with black beans, mozzarella cheese, onions and red pepper cooked with chili powder, paprika, and cumin, and topping with Greek yogurt. We tried this as well and heartily enjoyed it! The dishes were so similar that I decided to mention them together–you can choose which you will try, both were very balanced, healthy, and tasty. (Hugh, who is usually trying to become a picky eater, ate his loaded sweet potato and screamed for more, Erin. For this I thank you!)
Sweet Potato Tacos
sweet potatoes (I used 4-5 smallish ones)
I used: kosher salt, fresh pepper, garlic powder, cumin, a pinch of chili powder.
Miriam uses: a creole seasonings blend, kosher salt, and smoked paprika.
1 can black beans (400 g)shredded mozzarella cheese
-Heat olive oil in a skillet over medium-high heat and add potatoes. Season them to taste. I sprinkled them with kosher salt and ground pepper, then added about a teaspoon (5 g) each of cumin and garlic powder and a generous pinch of chili powder. Use enough oil that they don’t burn and stir occasionally as they cook. Keep tasting to test your seasonings and cook them until they are soft and begin to caramelize. As Miriam wrote, “The sweet potatoes are the star of the dish, so you want them nice and savory.”
-Stuff them into warm corn tortillas, add black beans, sour cream, cilantro, and mozzarella. Squeeze on some lime juice.
As the children said, “Yummy yummy!”