Roasted Sweet Potato Black Bean Tacos

 Roasted Sweet Potato Black Bean Tacos

It’s been almost eight months since I made the New Years’ resolution to read two books per months. I have read half of a book since then.  Recognizing how big of a shame this is, I sheepishly entered the public library the other day for the first time in 3+ years. It took me about five seconds to pick out my book despite the fact that I was anxious, overwhelmed by options and felt like a bull in a china shop. This is the same feeling I get in self-serve frozen yogurt shops. Excited, nervous and in serious need of direction lest I make a bad decision (as if that’s even possible with books and frozen dessert).

Why Everyone Loves a Good Train Wreck, by Eric G Wilson is the book I chose to check out. It’s literally about the human desire to see and/or experience pain. Who needs help picking out books? Me. First on the agenda: read the second half of the book I began months ago. Next on the agenda: read the book about the rubber necking fascination people have for hurt and wreckage. Then on the agenda:  ask you (yes you!) advice for good books.  I have 4 months to read 23.5 books, so let’s keep them page turners. As much as I want Calvin and Hobbes to count, it doesn’t. Danielle Steel doesn’t count either. What books should I read, friends?

Taco Talk Time:  I love roasted vegetables to begin with and putting them in a tortilla with black beans, corn and cheese gives me an ear reaching grin.  You could put a banana in a tortilla and I’d be happy, but a veggie treat taco is heavenly. I do eat meat {a lot} but it can be nice to take a meat hiatus and change up the taco with fresh produce. You can add all sorts of yums like chipotle sour cream, guacamole, your favorite salsa, cilantro, etc but keeping it simple and fresh is delicious as well!


  • 1 small sweet potato, chopped
  • 1 pasilla pepper, chopped
  • 1 red bell pepper, chopped
  • ½ red onion, sliced
  • 1 tablespoon chili powder
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1 teaspoon salt or to taste
  • 1 tablespoon grapeseed or olive oil
  • 4 tablespoons chicken stock
  • 1 tablespoon apple cider vinegar
  • 1 ear corn, boiled and kernals removed
  • 1 can black beans, drained


  • Queso fresco or Goat cheese
  • Green onion
  • Avocado

To Make:

Preheat the oven to 375 degrees. In a casserole dish, add the chopped sweet potato, pasilla pepper, bell pepper and onion. In a small bowl, combine the chicken stock, oil and vinegar. Mix to combine and pour evenly over the vegetables. Sprinkle the chili powder, cumin, paprika, and salt over the veggies and stir.  Bake in for 30 minutes. Remove the casserole dish from the oven, stir everything well, increase oven heat to 400 and bake 7 to 10 more minutes. Remove from oven and allow to cool slightly.

While the vegetables are roasting in the oven, you can cook the corn by boiling it in hot water for 5 to 7 minutes or grilling it.  Carefully remove the kernels with a sharp knife. Heat the black beans in a sauce pan. Chop the goat cheese.

Heat your favorite tortillas, place desired amount of ingredients in the tortillas and add extra goodies such as guacamole, salsa and green onion if desired.

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