[Vegan & Gluten-Free]
Hi, my name is Jordan, and I am a listmaker. They say the first step is admitting you have a problem and that denial is the first sign. I find ages-old grocery lists in jeans, jackets, and purses. I am guilty of using a ruler to gridify my lists and also, stapling add-on to do lists to other lists. I don’t see this as a problem though (denial?). Lists have gotten me through lots of difficult, daunting projects — like college, day-to-day life, moving to a new apartment, and wedding planning.
But if I had to make a list my favorite foods, I’d have a really hard time with the task. Off the top of my head, it would go something like this: avocado, syrup, sweet potatoes, goat cheese, wine, black beans, guacamole, summer tomatoes, grapefruit, french toast. If you ask me tomorrow, that list would change. If I’m eating a handful of grapes, I’m thinking: “Grapes are the best.” Cookies? “Cookies, I love you.” Fresh peaches: “Why isn’t it always peach season?” Shrimp cocktail: “I hope this never ends.” I can’t narrow it down.
When you can’t choose just one ingredient, the best option is to combine a bunch of the best things and see what happens. Ezekiel makes these amazing sprouted yellow corn tortillas that we pick up every now and then. They’re a great alternative to flour alternatives because they’re gluten-free, they add great flavor, and they’re really pretty. Filled with sweet potatoes, black beans, sweet corn, and savory spices, these tacos are a flavorful feast rolled up in a soft shell. A spritz of lime finishes everything off with sassy zing.
- Serves: 8
- Serving size: 4
- Calories: 374
- Fat: 13g
- Saturated fat: 2g
- Unsaturated fat: 10g
- Carbohydrates: 60g
- Sugar: 6g
- Sodium: 1252mg
- Fiber: 13g
- Protein: 10g
- 2 sweet potatoes (peeled and diced)
- 1-15 oz. can of black beans (drained)
- ¾ c. sweet corn
- 1 Tbsp. olive oil
- 1 tsp. cumin
- 2 tsp. chili powder
- 1 tsp. garlic powder
- 2 tsp. sea salt (1 for potatoes, 1 for beans)
- ½ tsp. chipotle powder
- 8 sprouted corn tortillas
- limes for squeezing
- ½ of an onion (diced)
- 1 avocado (diced)
- Wash sweet potatoes and chop off the ends, then chop them into roughly ½” cubes.
- Line a baking sheet with parchment and preheat the oven to 415º.
- Add chopped sweet potatoes to a large bowl, pour in olive oil, cumin, chili powder, and 1 tsp. of salt. Use a spoon to mix the potatoes around until they are mostly coated with oil. Empty them onto the baking sheet and place in the oven. Bake for 30 minutes, removing once to stir the potatoes around the 15-minute mark.
- While the sweet potatoes are baking, combine black beans, corn, 1 tsp. of salt, chipotle powder, and garlic powder in a saucepan and heat over medium-low.
- Dice one sweet white onion and set it aside. Then chop an avocado into small chunks. These will be toppings for the tacos.
- The sweet potatoes are done when they are fork-tender. Remove them from the oven, decrease the temperature to the lowest your oven allows, and let the potatoes cool for a few minutes.
- Toss a couple of tortillas into the oven, directly on the rack works just fine. Allow them to warm for 3-5 minutes, then remove using tongs. Place the tortilla on a plate and load it up with the ingredients — beans and corn mixture, sweet potatoes, onion, and avocado. A spritz of lime adds the finishing touch to the flavors of these tacos.