Sweet Potato Black Bean Tacos

When I saw this recipe on Pinterest, I HAD to try it immediately. And while the portion is definitely not in the “cooking for 2” category, this was the perfect meal for Matt and me to cook just for us last Saturday night…and left us with delicious leftovers for several more meals after!

My kids don’t like sweet potatoes yet (I keep trying!), but this would make a great dinner for company coming over…big portion, and really unique.

Original here, my few small tweaks to use less oil and enhance the flavors we prefer here:

1 1/2 lbs sweet potatoes, peeled and diced into 1/2 cubes (smaller cooks faster)
3 Tbsp olive oil, divided
1 1/2 tsp cumin
1 tsp paprika
1/4 tsp cayenne pepper
Salt and freshly ground black pepper
1 small yellow onion, diced (1 cup)
2 clove garlic, minced
1 (14.5) oz can black beans, rinsed and drained
1 cup frozen yellow corn, thawed and drained
2 Tbsp honey
3 Tbsp fresh lime juice
2 Tbsp chopped fresh cilantro
Corn or flour tortillas
Baby spinach or Romaine lettuce, cotija or feta cheese, diced avocados, fresh salsa or pico de gallo and hot sauce (optional)

Preheat oven to 425 degrees. Line a baking sheet with foil; place sweet potatoes on foil. Drizzle with 2 Tbsp olive oil OR spray well with a Misto of olive oil and toss to evenly coat. Mix together cumin, paprika, and cayenne pepper and sprinkle evenly over sweet potatoes. Season lightly with salt and pepper to taste then toss to evenly coat. Bake in preheated oven 15 – 25 minutes until tender, removing from oven and tossing once halfway through baking.

Meanwhile, in a large skillet, heat remaining 1 Tbsp olive oil over medium-high heat. Once hot, add onion and saute until caramelized (golden brown on edges and tender), adding in garlic during last 30 seconds of sauteing. Reduce heat to medium-low, add in drained black beans, corn, honey and lime juice. Heat until warmed through. Toss in roasted sweet potatoes and cilantro. Serve over warm tortillas with desired toppings.

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Mini Phyllo Tacos

These are meant to be an appetizer, but we made a meal out of them.  I served mexican rice with them and it was plenty of food.  They would be great as an appetizer also!

1 pound lean ground beef
1/2 cup finely chopped onion
1 envelope taco seasoning
3/4 cup water
1 1/4 cups shredded mexican cheese blend, divided
2 packages (1.9 oz each) frozen miniature phyllo tart shells

Cook beef and onion over medium heat until meat is no longer pink; drain.  Stir in taco seasoning and water.  Bring to a boil.  Reduce heat; simmer, uncovered for 5 minutes.  Remove from the heat; stir in 1/2 cup cheese blend.

Place tart shells in an ungreased 15×10 baking pan.  Fill with taco mixture.

Bake at 350 for 6 minutes.  Sprinkle with remaining cheese blend; bake 2-3 minutes longer or until cheese is melted.

Slow-Cooker Pulled Chicken Tacos

This is very similar to Sonya’s Skinny Chicken recipe…depending upon what you have on hand, this is another option! We ate these tonight and they were very good. After it cooks, there’s a little less juice than there is with the skinny chicken recipe. From Dierbergs‘ monthly recipe book.

2-3 lbs boneless, skinless chicken breast (original called for 1 1/2 lbs of breast + 1 1/2 lbs of boneless thighs, but I used all chicken breast)
1 can (10 oz) petite diced tomatoes with green chiles (I put this through the food processor…chunky foods do not go over well here, and in an effort to promote trying new tastes, I’ll puree something like this!)
2 cloves garlic, crushed or minced
1 tsp chili powder
1 tsp ground cumin
1 tsp dried oregano
3/4 tsp kosher salt
1/2 tsp black pepper
1/4 cup fresh lime juice (I forgot this step…oops! Would have been good, though.)
Minced fresh parsley or cilantro, optional
20 flour tortillas
Toppings for tacos: cheese, shredded lettuce, diced tomatoes, sliced green onions, etc.

Place chicken in a slow cooker that has been sprayed with non-stick cooking spray (I didn’t do this, and it wasn’t really a mess). In a small bowl, combine tomatoes, garlic and seasonings. Pour over chicken. Cook until chicken is tender, about 6-8 hours on low or 4-5 hours on high.

Remove chicken to cutting board and shred with 2 forks. Return shredded chicken and any juices on the board to cooker and stir to combine. Stir in lime juice and cilantro/parsley. Serve on tortillas and with toppings.

This freezes easily for a quick dinner, too!

1/2 tsp ground black pepper

Skinny Crockpot Chicken. A Must in Every Household.

I probably make this more than any other recipe I own.  It’s SO easy and a variety of meals can be made with it…..tacos, chicken nachos, enchiladas, burritos, the list is endless.  This can have some extra juice and Nicole added it to her veggie soup.  If you do something else with this recipe, let us know!  Have fun and be creative!

4 large boneless, skinless chicken breasts (can be frozen)
1 package taco seasoning mix
1 jar salsa ( I use Chi Chi’s Fiesta Salsa)
1 small can diced green chilies
1 cup water

Place chicken in crockpot.  Mix taco seasoning, salsa, chilies, and water in mixing bowl.  Pour over chicken in crockpot.  Cook for 8 hrs on low heat.  Shred chicken and serve!  Yum.