… and our second recipe is vegetarian! Enjoy
Ingredients:
- 6 small corn tortillas
- 1 medium sweet potato, peeled and diced
- 1 can black beans, drained and rinsed
- 1/2 red bell pepper, diced
- 1/2 yellow onion, diced
- 1 clove garlic, minced
- 1 tbsp. olive oil
- 1 tsp. chili powder
- 1/2 tsp. ground cumin
- Salt and pepper to taste
- Toppings: chopped cilantro, diced avocado, lime wedges, and hot sauce
Instructions:
- Preheat the oven to 400°F (200°C).
- Toss sweet potato with 1/2 tablespoon of olive oil, chili powder, cumin, salt, and pepper.
- Spread sweet potato onto a baking sheet and roast for 20-25 minutes or until tender.
- Heat 1/2 tablespoon of olive oil in a skillet over medium heat. Add red pepper, onion, and garlic and sauté until tender.
- Add black beans to the skillet and cook until heated through, stirring occasionally.
- Warm tortillas in the oven for a few minutes or on a dry skillet over medium-high heat.
- Assemble tacos by filling each tortilla with sweet potatoes, black beans, red pepper, and onion mixture.
- Top with cilantro, avocado, a squeeze of lime juice, and hot sauce if desired.
This recipe is high in fiber, vitamins, and minerals and provides a good balance of carbohydrates and plant-based proteins, making it a great meal for vegetarian surfers.
