What's this? Ben is posting once again? Yes, indeed, now that I have no job, I can return my attention to what's important in my life: amateurish writing about amateurish cooking in a blog that no one reads.
Carolyn and I are (amateurishly) trying to eat more seasonally, in an effort to feel superior to other people. Recently we were craving tacos in a serious way, but this being December, tomatoes are way out of season. Luckily, Carolyn came across this black bean/sweet potato taco recipe from Bitchin' Kitchen.
The recipe is a lot longer than it is complicated, and since the proper link is right up there (and since I'm lazy), I'm going to skip the work of actually typing it out. For the basics:
1) cut up sweet potato into cubes; coat with oil, lime, salt, and pepper (or red pepper flakes); bake in an oven.
2) shred cabbage; mix with 1/4 cup diced onion, cilantro, more lime juice, salt, and pepper.
3) can of black beans like usual.
4) mix yogurt with chopped or pureed chipotle peppers in adobe sauce, plus whatever spices you feel are appropriate.
This meal was fun to make and very pretty to look at, but if your craving is traditional tacos, it doesn't satisfy. That is not to say it's no good; it just doesn't cover the same ground. The soft sweet potatoes combined well with the crunch of the cabbage, and chipotle sauce is just delicious all on its own. If we hadn't started out wanting regular-old tacos, we would have been 100% happy with this meal. And now knowing what it tastes like, we will make it again, but not when we're craving fresh tomatoes, lettuce, and cheese.
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