Spinach and Sweet Potato Tacos
I hadn’t planned on making anything festive for Cinco de Mayo, but when I got home from work, I had an extreme hankering for Mexican fare and mango margaritas. Have I mentioned how much I love Williams-Sonoma’s margarita mixes? They come in pineapple, lemon-lime, and mango. I’ve been making mine with added frozen fruit like strawberries, pineapple and peaches, and blending to creamy consistency. My taco idea turned out great, and since there is no added cheese or sour cream, these are a pretty healthy and satisfying meal.
Spinach and Sweet Potato Tacos:
- 1 sweet potato, baked (I poked holes in mine and threw it in the microwave for about seven or eight minutes)
- 1 yellow onion, chopped
- 2 big handfuls of spinach
- 1 15 oz can fat free vegetarian refried beans, warmed
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp garlic powder
- 6 corn or flour tortillas, taco size
- Salsa (I used my favorite, Newman’s Own Pineapple Salsa)
Heat about 1/4 cup of water on medium in a large frying pan on stove top. Add chopped onion and sauté for about five minutes, or until onion is translucent. Add spinach, stir, and sauté another two minutes. Scoop sweet potato out of its skin, chop into 1-inch cubes, and add to spinach and onion. Add cumin, chili powder, and garlic powder, and stir again. Heat another pan on medium-low, and place one tortilla flat in the middle of the pan. Scoop a layer of refried beans down the center, then top with spinach-sweet-potato-onion mixture. Fold over one side of the tortilla to make a taco, and heat for 2 – 3 minutes on each side, flipping with a spatula. Transfer taco to a plate and top with salsa. This recipe yields six tacos.