This is the last recipe I made for Easter dinner with Eliot.  It too did not have meat and was actually Vegan.  It is not in Joy’s cookbook but is on her website.

Quite easy to make and the taste was vibrant.  She liked limes for this recipe.  Maybe they were on sale that day, I don’t know.

I actually peeled and cut up the potatoes the night before and kept them in the fridge in cold water so I wouldn’t have to do that the next day.  You place them on a cookie sheet and top with olive oil, some Hot Pepper Flakes, salt and the juice of one lime.

I should have added more hot pepper flakes to give them a bit more BAM! Next time.  Cook them in 400 oven for about 40 minutes

While the potatoes are cooking, you mix of the Cabbage Slaw.  Sounds intriguing doesn’t it.  I am not a huge cabbage fan but this just proves how much I love my son.  It did turn my hands purple and I like the colour purple so all was good!

To this you add chopped onions, cilantro, salt and a juice of a lime.  This sits so the cabbage will soften a bit.

It is much prettier in my “BLUE BOWL”, don’t you think?

Now on to the Black Bean part.  Once again, I don’t usually eat black beans but I don’t mind them at all.  You just need a can of them. Add some olive oil to a pan and onions and cumin until it is fragrant and cook  for about 3 minutes.

Add the black beans and ONCE again the juice of a lime.  Told you she liked limes.

Now you make your taco with all the above and enjoy.  I love the colours.  Brings life to your plate and to your mouth.  The picture doesn’t do it justice because I was too hungry to take my time. My apologies.

And, here is a picture of my son Eliot and his girlfriend Faith who I made these wonderful concoctions for.

Until we meet again.

Sweet Potato and Black Bean Tacos

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