Tag Archives: taco

Tacos with Sweet Potato Wedges

Our family tends to eat our fair share of beans and legumes, rice, millet or quinoa and veggies all mixed together in some form.  I love that they offer versatility, are filling yet satisfying and full of yummy goodness our active bodies thrive on. These ingredients haven’t failed me and adding different mixes of spices to them gives them a variety in taste.  Sometimes potatoes are added as well. Whether we packed them in a tortilla, fill a taco or toss in a bowl, some of our favorite meals are created with these staples.

I took a typical taco dish I make and added sweet potato wedges and different toppings to create a newish dinner for taco Tuesday.  Now, I didn’t want to bake the sweet potatoes in the oven because that would take too long and I didn’t have any prepped to use.  So the quickest way is to steam/pan cook them on the stove.  I tried the microwave first to get them a little cooked, then into the pan on the stove.  They were fine, but you just want to be sure they aren’t over cooked from the microwave.  So the better results were the way I listed in the recipe below.

The results were well received by the family with happy full bellies.  There isn’t much added to this dish, but the flavors balanced well with each other. Besides the chopping, which is usually involved in most meals (must keep on top of prepping ahead more) this meal was easy and fairly quick to make.


cooking sweet potato tacos


Makes: 8 – 10 tacos


2 medium size sweet potatoes sliced into wedges, about 1/2 inch thick (I am guessing, I just sliced them to what I felt would be manageable to eat)
1 can of black beans
1 cup of corn, if frozen rinse well
1 small red onion, diced
2 teaspoons minced garlic
1 teaspoon cumin
1/2 – 1 teaspoon chili powder (depending on your preference)
handful cilantro, chopped well
2-3 green onions fully chopped
juice from 1 lime
1 avocado
corn tortilas


seet potato taco



Cut the sweet potatoes into wedges if not done already

Add about 3/4 cup of water to a large saute pan over medium high heat and then add the sweet potatoes.  Cover and simmer for about 8 minutes or until they are cooked through but not too soft they start to fall apart.  Remove from pan and set aside.

I used the same pan, but use separate one if you prefer.  Next you will need to add the onion and garlic with 2 tablespoons of water and cover on low heat for about 10 minutes.

Now add the sweet potato, corn, beans, and spices.  Continue to cook over medium low heat and stir gently until heated through. Add about a table spoon of lime juice and continue to stir.  Cook them for about 5 minutes.

While that is cooking, take the avocado and mash it in a bowl with the remaining lime juice, salt/pepper, splash of franks hot sauce if you’d like.

Mix together the cilantro and green onions in a separate bowl

You can add diced tomatoes as well

Heat your tortillas and fill’er up.  I spread the avocado on the tortilla then added the taco mixture and sprinkled the cilantro/green onion on top.  If you like avocado, top the taco off with more!



Chickpea Tacos

Chickpeas are so versatile, they are loaded with of fiber, carbs, calcium, iron, protein and vitamin A, so I suggest you use them :)  They can be roasted, cooked on stove top, used in salads, soups and stews, mashed for ‘tuna’ or hummus, baked in treats and many other easy meals.  These tacos are simple and quick. They have more flavor than I expected as I added what I usually add when making a ‘taco’ type dish and with the avocado cream sauce, it just comes together nicely.  I didn’t add extra toppings to these as I didn’t feel the need to, but you add what you like on your taco :) You could add your favorite taco seasoning if you prefer.  Share your chickpea favorites!

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Tempeh Lettuce Taco Boats

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Tacos are made often in this house and we definitely have our favorites, but we are always excited to try new tacos and new recipes.  The weather has been a tad hot, like +104ºF so I would like to avoid using an oven as a form of cooking.  Even using the stove to cook the tempeh was pushing it.  Shannon at the Glowing Fridge is a ray of sunshine and we have certainly found some favorites from her!  I am doing my best to use leafy greens for tacos instead of tortillas to change our meals up and this recipe tastes so flavorful and refreshing with  romaine leaves.  I used cashews for the ‘sour cream’ as I am not able to tolerate tofu and this topping is a must with these tacos.

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Potato Tacos

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Our family continues to enjoy the “Wednesday’s Something New” and sometimes I will admit, I just am not feeling it but it has been such a great experience for all of us.  I explore the options, the kids get introduced to different meals and thankfully the hubs isn’t too picky and enjoys what he eats :)  Somehow we managed to have an abundance of potatoes and I had been looking in our Forks Over Knives cookbook and found a recipe for Spinach Potato Tacos. Always a fan of tacos!  My initial thought was that these may be too heavy in taste and in the belly, but looking over the ingredients it was not going to be a heavy meal, fulfilling maybe.  If you are not used to mild flavoring, you may want to kick it up with some hot sauce or diced poblano pepper toppings :)

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Crispy Baked Cauliflower Tacos

Cooler days have been hit and miss lately and I have been taking advantage of them when they occur. Definitely not complaining of the 75 degree weather but these 95 degree days are just a bit much :)  I tried a couple different baked veggie tacos and this one turned out to be the better of the two according to the family (there is still another one to try).  Cauliflower is not a favorite in this house but the kids are getting used to it and sometimes they don’t know I use it. This baked cauliflower turned out better than I was expecting and will definitely be made again. I came across this recipe from Veggie Inspired Journey and Jenn has some tantalizing ways of putting ingredients together. I guarantee you will find a recipe and then some for those taste buds to savor. These tacos were crispy on the outside and just the right tenderness on the inside, no mushy texture. And they are BAKED, No oil!!  BUT, these are not complete without the tarter sauce, that is a must!!

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Chili Taco Crema

Taco Tuesday has become a norm for each week, just like “Wednesday’s Something New”. Homemade salsa is always nice to have, but sometimes tacos just need a bit more. I love trying new sauces that are versatile for tacos, veggie bowls, wraps and nachos. I am addicted to the Mexican Tahini Sauce and my family was ready to try something new. Sophia over at Veggies Don’t Bite had shared this recipe and it popped up in my email at the most convenient time. I had ran out of time to play around with ingredients in the kitchen and thankfully I had all of the ingredients needed to make this recipe. It is creamy, yet light and mild flavoring but enough to add the final touch on a taco. And no oil or dairy, added plus!

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