Stuff we eat: Sweet potato and black bean tacos

Just look into my eyes....and KNOW.

This is very delicious food.

These are veggie tacos, people. VEGGIE....as in, vegetables. And Mark loves them.

They look like a lot of work, but they are absolutely worth it, because they last in the fridge for over a week and a single serving can be whipped up in about 4 minutes.

Recipe first!

One slight change....I have replaced the oaxaca cheese with shredded monterey jack. It's melty and perfect for these tacos. The cotija cheese is like a salty, dry mexican cheese you can buy at walmart in a bag...it's SOO good and it gives it the salty element that works so well in these tacos.

So...the salsa....it's fairly self explanatory. The only tricky thing is roasting the corn and poblanos.

If you have a gas range, just pop them in the flame for a few minutes, rotating them to get a good char.

The corn comes off when it looks good to you, the poblanos need to be pretty black, but not so much that they turn to ash. Once they have a good char, you put them straight into a ziploc baggie and let them sweat for few minutes. Then you can take them out and peel the black off with a pairing knife...its super easy...just lay it on the cutting board and scrape the side...they slide right off! Then cut off the top and scoop out the seeds.

Chop the corn kernels off the cob and dice up the roasted peppers....add to the rest of your salsa ingredients.

Dice the sweet potato and coat in olive oil, salt and pepper...roast in the oven for about 30 min....it took longer than I thought when I wrote the recipe.

Open a can of black beans and rinse.

Combine your cheeses.

So you'll have 4 different containers with these different elements. Just keep them in the fridge and you can throw together a yummy lunch.

Now...this is important...you need to do this...I promise you it will make these tacos your very favorite thing.

1. Heat up a pan...non-stick, cast iron, whatever....just make sure it's a pan you trust. Spray down some canola.  Sprinkle a little pile of cheese right on the pan....two if you're hungry.

Then put corn tortillas right on top. In a minute...lift up the edge and look at the cheese.

When it gets all crunchy and golden, flip it over!

When the other side is nicely toasted, just pop those beauties onto your plate and add sweet potato, black beans and a spoonful of the corn salsa...I like a couple slices of avocado too....

RIGHT????

Ridiculous good.