Saturday, February 27, 2016

Sweet Potato Taco Bowls

If you liked the Sweet Potato Fajita Bowls, try these - it's a variation on a similar theme. They go together quickly, too, especially if you use a food processor to shred the sweet potatoes. I used leftover Slow Cooker Southwestern Beans in this, which was great, but you can also use plain black beans. And for this or any other purpose, if you happen to spot Sidehill Farm sour cream, buy some!! It is the best sour cream I've ever tasted.

Olive oil
2-3 large sweet potatoes, peeled and shredded
1 lb ground beef
Salt and pepper
1/2 tsp ground cumin
3-4 cups cooked black beans, plain or seasoned with cumin and chili powder

Toppings (use what you like):
Shredded lettuce or other greens
Sour cream
Pickled red onions
Pickled chili peppers
Hot sauce
Shredded cheddar

Heat a little olive oil in a large skillet. Add the shredded sweet potatoes and saute over medium high heat, stirring frequently, until tender. Set aside.

Cook the beef in a medium skillet. Add cumin and salt and pepper to taste.

Heat the black beans. Reheat the sweet potatoes if needed.

To serve, place sweet potatoes in the bottom of each diner's bowl, then add spoonfuls of beef, beans, and toppings.

Serves about 4.

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