Sweet potato tacos with mint cilantro salsa // Guest blogger: 8th and lake
Hello lovelies! It is time for the blog’s very first guest post (eek super excited about this!!) and we are off to an amazing (and super delicious) start! Marie is the woman behind the inspiring foodblog 8th and Lake and she is sharing her absolutely drool worthy recipe for these gorgeous sweet potato tacos with mint cilantro salsa. Make sure you check out Marie’s blog for more amazing recipes!
Hi I’m Marie! I’m from sunny San Francisco. Just kidding, it’s usually foggy in these parts. But come in October and you just might catch a little sun.
I’m a past sugar-fiend, a future reformed sweets enthusiast (fingers-crossed!) and presently somewhere in-between, but now just with better ingredients.
Here you’ll find Super-Natural Nourishment in the form of from-scratch recipes, a few advice articles to get you goin’ and a bit of fun travels. Delicious, plant-centric foods, fresh fish (I’m a butchers daughter), and a whole lotta dark chocolate is my jam. Each recipe is followed by a personal anecdote of how it all got started – usually something along the lines of running around in a mad dash for a quick meal or a ‘refrigerator clean out’ – anything and everything is up for grabs. I cook with seasonal, wholefood ingredients as they offer up the most flavors each and every time (and usually cheaper!).
Sweet Potato Tacos with Mint Cilantro Salsa is a dish that’s equally saturated in colors as it is in flavors. A layering of flavors that elicits a sort of frenzy for more. Crispy sweet potatoes mingle with pureed black beans, while the mint-cilantro salsa elevates the taco and wraps it in a refreshing bite. Sweet potatoes, black beans and avocados together provide that signature satiating feeling that so often comes from a taco. Hope you guys enjoy this fresh take on a traditional Californian classic.
Serves: 5 tacos
Prep Time: 15 minutes | Cook Time: 40 minutes
Ingredients for the Sweet Potato Taco:
– 5 pieces of corn tortilla
– 1 avocado
– 1 tin of black beans
– 1 small garlic clove
– 2 small sweet potatoes
– 1/2 teaspoon cumin
– 1/2 teaspoon of chili flakes
– 3 tablespoons olive oil
– sea salt
Ingredients for the Mint and Cilantro Salsa:
– 2 ripe tomatoes
– 2 tablespoons fresh mint leaves
– 2 tablespoons fresh cilantro
– 1/4 red onion
– juice of 1/2 small lemon
– sea salt
Start by preheating the oven to 400F. Thinly slice the sweet potatoes into small, bite-sized quarters. Place in a non-stick baking pan and toss the cumin, sea salt, chili flakes and 3 tablespoons of olive oil together and massage into the sweet potatoes. Place in the oven and cook for 40 minutes, turning half way.
In the meantime, make the black bean puree. Simply drain and rinse the black beans and blend, with the garlic clove, in the food processor until it becomes smooth and creamy. Sprinkle with sea salt. Now prepare the salsa by placing all the ingredients into the food processor and pulse until chopped but still chunky.
When the sweet potatoes are crispy, take out of the oven and make the tacos. Start by smearing two tablespoons of the black bean puree onto a warmed tortilla, then add the sweet potatoes, slices of avocado and mint salsa. Enjoy!