Wednesday, February 23, 2011

Sweet Potato and Three Bean Tacos

A Quasi-Recipe

one large-ish sweet potato (mine was old and flavorless)
a few tablespoons of coconut butter 
a bit of canola oil
one 15 oz can of beans, three bean blend (pinto,black, and kidney)
8 oz of pineapple tidbits in natural juice
key lime juice
red pepper flakes
small clove of garlic, minced
ground ginger 
balsamic vinegar
kosher salt
tortillas (wheat or corn)
Greek yogurt
feta cheese, crumbled

Partially bake (or microwave, if you are in a rush) the sweet potato, remove the skin, and cube it into small pieces. Place a few tablespoons of coconut butter, and a small amount of canola oil in a large skillet  over medium heat. When the coconut butter has melted (it won't fully melt like real butter, but when you smell coconut, and have lost patience) add the red pepper flakes, cumin, garlic and sweet potato and stir occasionally. 

When the sweet potato starts to brown, or becomes soft, add the beans and pineapple (with juice). Add the parsley, ginger, salt, and a splash or two of key lime juice. Allow to cook down. Just before removing from the stove (you're looking for not runny, it needs to stay on the tortilla, not on you're shirt) add a small amount of balsamic vinegar. 

Warm the tortillas in the oven. Place the sweet potato/bean concoction on the tortillas, add the yogurt and feta. Eat. 

I think this is what I did, but I'm really not sure. I need to film myself while I cook so I can repeat these things...

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