Recipe by mliss29
This is from the Saving Dinner cookbook. I usually use it as a topping for taco salad with shredded cheese and picante sauce over tortilla chips. (I never use the cilantro. Personal preference.) In response to Brooke the Cook in WI's review, I will state that I always boil the potatoes to cook them. (She's probably right, I'm thinking.) :) I changed that below.
Top Review by smellyvegetarian
Yum! I knew with the combo of sweet potatoes and beans this would be a winner for me; DH and DS are usually harder to sell on veg night. Not with this, though! They both gobbled it up, and all of us enjoyed it in different ways: DH with tortillas, DS with chips, and me with it mixed in Mexican rice. We all agreed that salsa and cheese are necessary here; maybe next time I will throw in a can of tomatoes? I also threw in about 1/2 t kosher salt, which I think enhanced the flavor nicely. Oh, and I boiled the potatoes whole, diced them, and threw them in with the beans, etc. Thanks for posting! Recipe-napped for Veg*n Swap #22.
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, pressed
- 2 (15 ounce) cans black beans, drained
- 2 medium sweet potatoes, peeled, boiled, and mashed
- 1 teaspoon cumin
- 6 flour tortillas
- 6 tablespoons cilantro, chopped
- cheese, shredded