Sweet Potato Tacos (Recipe)
As summer approaches, quick recipes come in handy, as we all head off to our events, races, vacations, and enjoy the outdoors. These tacos are easy to make, filling, loaded with micronutrients, and kid-friendly, too. You can also do a lot of the prep in advance, to make them an even quicker weekend or weeknight meal.
Sweet Potato Tacos
- 6 sweet potatoes
- 1 yellow onion, diced
- 2 tbsp salt-free taco seasoning (Frontier's blend is best)
- 1 bunch collards, chopped into strips
- 12 corn tortillas (preferably oil-free)
- Topping options: black beans, salsa, guacamole, chopped tomatoes, hot sauce, etc.
- Fill a large pot with 1-2 inches of water and put a steamer in the pot. (If you don’t have a steamer, you can pick one up for about $6.00 at Target, Walmart, Bed Bath & Beyond, or the like.) Cover with lid and bring water to a boil. Chop the sweet potatoes into small chunks and place them in the steamer.
- Preheat oven to 350 degrees and lay tortillas out on a cookie sheet in a single layer.
- Meanwhile, sauté onion with a small amount of water in a pan, or if using a nonstick pan, no water is needed. Cook until translucent, about 5 minutes.
- When the sweet potatoes are soft enough to break apart with a fork, use tongs to take them out and put them in a bowl. Place the collards into the steamer and cook for about 2 minutes. At this point, put the tortillas in the oven to warm them up.
- While the greens are cooking, mash the potatoes with a fork or potato masher. Combine with onions and add seasoning. This will be your primary taco filling.
- Remove greens and transfer them to a separate bowl. Check the tortillas and when they’re ready, take them out of the oven and put them on a plate. After laying out the tortillas, sweet potato filling, and fixings, make your taco - my favorite combination is sweet potato filling, black beans (you can warm these if you’d like), collards, and hot sauce.