People often ask me how to make vegetarian meals that are filling. One of my go-to answers lately is this: put stuff in a tortilla. Roasted vegetables, beans, eggs, hummus… really anything goes when I’m making impromptu tacos. This winter, I’ve been especially into these hearty sweet potato tacos.
They start pretty basic: roast sweet potatoes and add black beans to your flour or corn tortillas. To brighten it all up I make a creamy sauce by blending avocado with lime and greek yogurt. When I don’t have yogurt on hand I’ll often make a vegan version with cashew cream (see the recipe for details).
I love a good mango salsa. (I mean, who doesn’t?) It’s so fun and versatile – some of my favorite additions have been roasted jalapeños, smoked paprika, diced avocado, and even sesame & ginger.
Today’s special ingredient: Mango Habanero Jam. I know, I know, it’s not in your pantry already, but I just loved this salsa so much I had to share it anyway. It’s sweet, juicy and spicy with a little nice kick from the jam. (A little bit goes long way).
I didn’t realize mango habanero jam was missing from my life until it showed up recently in my Hatchery Box. I’ve been loving my Hatchery subscription – it’s like mini-christmas once a month to get a box full of sample-sized artisan ingredients to try. I find that it often takes just one unique ingredient to elevate simple meals into something special.
These really couldn’t be easier – just chop and mix your ingredients – salsa, avocado, black beans, etc, and stuff them into a tortilla. (Add cheese if you want, but these are plenty flavorful without). Next time I might switch things up by adding a grilled piece of halibut or salmon.
If you don’t have mango habanero jam: try jazzing up your mango salsa with chipotle spices (either from a can of chipotles in adobo or ground chipotle powder)… or if you’re really brave try adding roasted habanero peppers (just don’t touch your eyes after you handle them!). You can also make this salsa with diced ripe peaches or pineapple instead of mango.
For now, I’m off to eat these leftovers for lunch…
At long last, we are home. There’s nothing quite like leaving your regular life for a month in order to really appreciate all things familiar. These are the top three things I’ve missed most… 1. the pups 2. my own bed, and 3. breakfast tacos. While eggs, pancakes and brunchy things seem to be the newest food trend in Tokyo, they have nothing on the Austin breakfast taco.
This post is long overdue – breakfast tacos are one of those things I make all the time with no real recipe. In Austin, you can find migas all over – my favorites are at Taco Deli and the South Congress Cafe. But I especially like to make them at home because I can make them just a tad bit healthier. Some versions can be overly cheesy and greasy… of course, mine are heavy on the veggie.
We’re switching things up today – this one is all about love for limes. (our alter-ego blog).
The great thing about this recipe is that once you gather all the ingredients for the tacos, you’ll conveniently have everything you need to make margaritas to go with them. It’s like one of those “cook once, eat twice meals.” Only with drinking. Which is even better, right? Just be sure to get tons of extra limes.
Cheers to a happy weekend!
I have some guilty confessions relating to this meal:
1. This might seem un-characteristic, given my general healthy habits but I love mayo. And I have an unhealthy addiction to Japanese Kewpie Mayo. If I had to choose 5 things to bring to a desert island, that just might be one of them. Along with a few chipotles to make this sauce.
2. I made these tacos all for myself one night last week while Jack worked late… catching up on my guiltiest of guilty tv shows… The Bachelor, which I had proudly avoided for weeks… and Smash, a show I hate that I love. (Or love to hate, I’m not sure which).
3. It might have been a proper “girl-night-in” if I had a margarita to go along with these. But that would have required too much planning so box wine it was…