Sweet potato, black bean, avocado failure tacos.

This hilarious not-really-a-failure-failure all this started as my attempt to make a dairy and gluten-free meal for my good friend's wedding potluck (they eloped and didn't really tell anyone: shotgun wedding style with a bun in the oven). I wanted to make a masa harina encrusted empanada type thing, involving the lovely potato and black bean mixture as a filling.

That worked out very poorly, as I am highly unskilled at dough-involving recipes. And we ended up with about ten just god-awful, bulgy, sad-looking "empanadas," reserving the remaining filling to serve with chips as a salsa. Later I decided it would have been tasty to just eat as tacos. Dammit.

Sweet potato and black bean, avocado tacos!

1 onion, minced
4 cloves garlic, minced
1 medium poblano, diced
1 plump roma tomato, diced
1 sweet potato, 1 inch cubes, roast in 350 oven for 15 minutes or so
1 can black beans
1-2 avocado, sliced


1. Saute onion in 1-2 TB canola or other light oil. Cook over a low heat for 5 minutes, add garlic, 30 seconds, add poblano and tomato and cook for 2 minutes longer.

2. Add potato chunks, stir till heated through, add beans, same deal. Season with paprika (like 1/2 tsp, duh) cumin, salt and pepper.

3. Serve with some crumbly white cheese like feta, the avocado slices, and corn tortillas.


Indian cilantro chutney:

1 bunch cilantro
4 scallions, 1 inch pieces
1 small green chile (about 1-2 TB or so)
1 tsp sugar
1 tsp cumin
1/2 tsp coriander
1/4 tsp paprika
pinch of salt
1 tsp soy sauce
1 whole lime, juice it
2-3 TB olive oil
(use some sriracha, or a super hot chile if you want it good and spicy)

BLEND in blender.