Stories of food, tea, pugs, simple living in big cities, and all things cute.
Saturday, May 9, 2009
Sweet Potato Bleu Cheese Tacos
Mexican food is one of my favorite things to make vegetarian. Beans and rice eaten together are a healthy, filling, complete protein, and there are such big bold flavors that you really don't miss the meat! Tacos are particularly fun because they can be assembled in a big taco bar to suit each person's taste. These tacos are definitely a little out there--not your typical Mexican flavor profile. But I was inspired by spring and a great deal on a really yummy piece of bleu cheese, and this is what I came up with!
This isn't exactly a recipe and there's not much cooking going on, so I'll just tell you roughly how I assembled my tacos.
Beans: Drain a can of pinto beans. Saute a chopped shallot, some chopped green onions, and the beans, season with salt and cayenne pepper for some heat.
Potatoes: Peel and dice a big sweet potato into 1/2 inch cubes, chop a leek into 1/2 inch slices, and slice half a red onion into small chunks. Toss with oil, salt, and pepper, and roast at 400 degrees for 30-40 minutes, until the sweet potato is soft but not mushy. You might want to stir once halfway so they don't burn and stick to the pan.
Shell: Heat a layer of vegetable oil in a skillet until very hot. Working one at a time, put a corn tortilla into the oil and cook 10-15 seconds. Flip to the second side and cook again. Remove to a plate and immediately fold lightly in half. This will make the slightly crispy tortilla dry in a shell shape.
Assembly: Into each shell, spread a thin layer of beans, then a scoop of sweet potatoes, some slices of avocado, a handful of chopped cilantro, and a generous crumble of bleu cheese. Top with a squirt of fresh lime and eat piping hot. Yum!
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Dang, those look good!ReplyDelete