Tag: gordon ramsey sweet potatoe wedges

Sweet Potato & Black Bean Tacos

These tacos are an absolutely perfect meal for the end of summer and the beginning of fall. There’s a little bit of sweet, a little bit of heat, and even some crunch in there!

For about a year now, I’ve been working really hard to have at least one,  and usually more like two, vegetarian dishes for dinner every week. We definitely don’t eat red meat more than once in seven days and clean eating  is something Im striving towards.

Sometimes it’s the most simplest of things that bring the biggest of smiles to our faces.

These tacos contain about 10 ingredients said-and-done (not including the salt & pepper) and yet are absolutely bursting with flavor. Don’t get me wrong, the individual components would be bland alone, but together? … It’s wondrous. 

There are three things needed to put these tacos together… The filling, the slaw, and the crema. They are each super easy! You can throw these tacos together n about 30 minutes for a quick and yummy weeknight dinner.

Got leftovers? Toss them in the fridge for a great lunch tomorrow! One reason I chose broccoli slaw is because it holds firm overnight, where as cabbage slaw tends to wilt if it sits for more than a couple of hours.

Sweet Potato & Black Bean Tacos

The Skinny:
Servings: 4 • Size: 2 Tacos • Calories: 274.4 • Fat: 2.3 g • Carb: 56.3 g • Fiber: 7.3 g • Protein: 8.5 g • Sugar: 7.9 g • Sodium: 367 mg

Taco Filling:
1 Large Sweet Potato
Salt & Pepper to Taste
1/2 Tsp. Cumin
A Pinch of Cayenne
1/2 Lime, Juiced
Black Beans

Slaw Topping:
1 C. Broccoli Slaw
2 Tbsp. Cilantro, Chopped
1/2 Lime, Juiced
Salt & Pepper to Taste

Spicy Crema Drizzle:
4 Tbsp. Plain Fat Free Greek Yogurt
1 Tbsp. Hot Sauce
Salt & Pepper to Taste

8 Corn Tortillas

Preheat the oven to 375 degrees F.

Line a baking sheet with foil and give it a light spray of non-stick cooking spray. Set aside. 

Peel and dice the sweet potato in 1/2″ bites. 

Toss the sweet potato onto the prepared baking sheet in a single layer.

Lightly coat with a little more non-stick cooking spray and sprinkle with some salt & pepper to taste. 

Bake for about 20 minutes until tender. 

In the mean time, toss the slaw ingredients together and mix well. Set aside in the fridge. 

Once the potatoes are done and tender, remove the pan from the oven to cool slightly. 

Go ahead and stir up the ingredients for the crema while you’re waiting!

Once the potatoes have cooled slightly, toss them into a medium bowl with cumin, cayenne, and lime juice. 

Heat up your tortillas. 

I heated mine up for a few seconds over the flame of my gas stove. 

Start building your tacos.

Top each tortilla with 2 tbsp. black beans and 2 tbsp. sweet potatoes.

Finish the tacos off with 2 tbsp. of the slaw mixture and a little drizzle of the crema over the top.

Serve warm with a lime wedge and enjoy! 

Crispy Potato Wedges

I am all about crispy potatoes. They are probably my favorite way to eat potatoes, second only to those covered in a cheese sauce… I’ve found that too often I am faced with potatoes that are cooked just until fork tender rather than to the point of crisping their edges. I don’t like potatoes in general that much so if I am going to eat them, I would like for them to at least be good.

My Husband loooooves potatoes so I end up making them a lot as a side for dinner. He will eat them any way I serve them, as long as they are plain without any cheese or anything on them (which makes me sad). Since I have a preference though, I always try and crisp up our oven roasted potatoes. So that is what I am going to share with you. And it isn’t so much of a recipe that I have but a technique. I used to just dice up some potatoes, place them on a sheet pan, toss them with oil and seasonings, then put them in the oven. While most of that has remained the same, I’ve learned a few things.

#1- Avoid russet potatoes. Not all together, just for our purposes here. Russets are a starchy potato, best used for anything that doesn’t need to hold its shape such as mashed potatoes. New potatoes or “waxy” potatoes like the tiny red ones, fingerlings, etc. fall into this category. They hold their shape really well and are great for roasting. I used Yukon Gold potatoes for these wedges since they are large and can be cut into the best wedge shape, but you can use any of the new potatoes with the same technique and have wonderful results. Yukon Golds are actually a medium starch variety and can be used well for both mashing and roasting.

#2- Preheat your baking sheet. This allows the potatoes to start cooking almost immediately once they touch the pan. This speeds up the cooking process and creates a crispier exterior.

#3- Oil is your friend. Pleassssse don’t be afraid to use the oil here. Obviously they shouldn’t be swimming in an inch of oil, but the more oil you put on the potatoes, the greater “frying” effect it will have on them and thus- a crispier crust! I usually toss everything, including the oil, in a large bowl before putting on a hot sheet tray and that tends to yield good results.

#4- Be patient! Potatoes take a little while to cook in general, but if you want them to be crispy, they take that much longer. Just keep an eye on them in the oven, toss them after 20 minutes, then just let them go until they are as crisp as you’d like them.

  • 1 lb yukon gold potatoes
  • 3 Tb olive oil
  • 1½ tsp salt
  • ½ tsp black pepper
  • ½ tsp garlic powder
  • optional additional seasonings: cayenne pepper, thyme, rosemary, etc
  1. Preheat oven and sheet tray in a 450°F oven.
  2. Meanwhile prepare potatoes: slice in half and then cut each half into 6 to 8 wedges, depending on the size of your potato. Toss into large bowl.
  3. Toss potatoes in bowl with olive oil, salt, black pepper, and garlic powder.
  4. Take out hot sheet tray and pour potatoes along with all of the oil onto it.
  5. Roast 20 minutes, take out and toss potatoes, flipping to cook on different sides, with a thin metal spatula.
  6. Roast another 20 minutes or until desired crispness is reached.

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