Orange Veggie Recipe: Sweet Potato Tacos
June 10, 2011 | Written By: Healthy Schools Campaign
By Lana Buseman
As schools across the country make changes to their lunch programs, one change we hear about again and again is a move to include more dark green and orange vegetables. These veggies are packed with nutrition and make a great addition to any meal, no matter what your age!
When I think about orange veggies, I have to think of one of my best friends and roommates from college who is a vegetarian. As the only vegetarian in a house of six girls, she had to get creative in her meal-making with inspiration from the new fruits and veggies that came into the small co-op grocery store where she worked. There is one recipe she came up with that I really love: Sweet Potato Tacos.
Sweet potatoes are usually a side dish I skip on Thanksgiving, but I love them in these tacos. This orange root vegetable is a rich source of many vitamins, dietary fiber and beta-carotene and always ranks in the top ten most nutritious vegetables lists. They work surprisingly well in a savory dish, as they still hint to their naturally sweet flavors, creating a nice balance.
With the combination of sweet potatoes, garbanzo beans and cheese, you are getting a taco with lots of nutrients but you don’t miss out on the protein you would get from a meat taco. Load up on fresh toppings and you will have an all-veggie meal that is both satisfying and delicious!
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can garbanzo beans, drained and rinsed
- 1 cup water
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 2 teaspoons prepared mustard
- 1 pinch cayenne pepper, or to taste
- 1 tablespoon soy sauce
- 4 cups cooked and mashed sweet potatoes
- Whole wheat tortillas, warmed
- 8 ounces shredded cheese
- Fresh cilantro
Additional Toppings (optional)
- Shredded lettuce or cabbage
- Sliced avocado
- Fresh lime juice
- Hot sauce
- Heat oil in a medium skillet and saute onion and garlic until soft. Stir in beans, then mash. Gradually stir in water and heat until warm. Remove from heat and stir in the chili powder, cumin, mustard, cayenne pepper and soy sauce.
- Divide bean mixture and mashed sweet potatoes evenly among the warm flour tortillas. Top with cheese and fresh cilantro and serve!
Plus! June is a great month for picnics. . . build your tacos inside, and then enjoy them outside!