Why was her recipe chosen? Simple, because this is a refreshing and original take on what is one of my favorite foods. I am a huge fan of anything with Tex-Mex flair and especially foods that are handheld. The idea of sweet potatoes mixed in with typical Tex-Mex ingredients (like Cumin, cayenne pepper and black beans) sounded too good to pass up. To boot, this recipe can be considered fully vegan as well as gluten, soy, egg, nut and dairy free. And where my focus for this contest was gluten free I have to admit that this one will please everyone! I especially love the way she wrote in her submission email to me that “many vegetarian taco fillings are bland or unsatisfying, but these have strong flavor and staying power!” She made me want to run out, grab all the ingredients and make one as soon as I was done reading her email, and I practically did.
These soft tacos were everything she described them to be. They were delicious, bold flavors with a hearty and satisfying feeling after I ate a couple. These are easy to make, easy on your wallet and are actually very healthy for you. I also tried the mixture from her recipe in a toasted 100% soft corn tortilla and it was just as delicious!
Well enough of me, now onto the winning recipe:
Black Bean Sweet Potato Tacos (by Heather of Gluten-Free Cat)
- 1 large sweet potato; sliced finely with V-slicer
- 2 cans black beans; drained and rinsed
- 1 T. olive oil
- 1 medium yellow onion; cut in thin wedges
- 1 clove of garlic; minced
- 1/2 fresh red chili; seeded and finely chopped
- 4 c. shredded purple cabbage
- 3/4c. water
- 1/4. chopped cilantro
- 1 T. chili powder
- 2 tsp. ground cumin
- 1/2 tsp. ground cinnamon
- 1/8 tsp. cayenne pepper
- 1 tsp. sea salt
- 1 lime
- Using a V-slicer and the smallest blade, slice a peeled sweet potato into tiny strips.
- Heat 1 T. olive oil in a deep skillet on medium heat and add the onions. Sauté until the onions are soft and add the minced garlic and spices.
- Add the purple cabbage and red chili. Start adding small amounts of water to provide moisture while the vegetables soften.
- Add the sweet potatoes and black beans. Continue adding water up to about 3/4 cup. Cook until the potatoes are tender, but not mushy.
- When the veggies are soft, yet still crisp, stir in the chopped cilantro, juice of 1/4 lime, and 1 tsp of sea salt.
- Place veggies down the center of a tortilla, add sliced avocado, and fold in the edges.
- Serve with a lime wedge and an extra few cilantro leaves.
Here is a great picture of her winning recipe:
To read Heather’s own personal post on her blog, complete with even more delicious pictures, visit her here at:
Gluten-Free Cat: http://www.glutenfreecat.com/?p=2843