Taco Tuesday

We eat a lot of tacos. Taco bars, restaurants with tacos, street tacos, homemade tacos- you name it, we love it. Something about the format is just so simple, and yet almost deceptively so. Tacos have a lot of requirements- the right flavor combination, the right mouth feel, the right balance of hot and cold. We think these tacos check all those boxes! The recipe makes a lot, but trust us, you'll want them all.

The Mountain of Taco.

The raw ingredients.

The salsa.

The beans.

The final product.

Sweet Potato Tacos with Pinto Spread and Salsa Verde (makes 8 tacos):

Sweet Potatoes:

• 2-3 large sweet potatoes, finely diced
• oil for the pan

        Heat the oil in a frying pan or skillet on high heat. Add sweet potatoes and stir regularly until crispy, about 20 minutes. Be careful not to smoosh during soft stage!

Salsa Verde:

• 4 large green tomatoes
• 1 lemon, juiced
• 1 lime, juiced
• 4 scallions, chopped
• 2 handfuls of cilantro, chopped
• A pinch of pepper
• A dash of salt
• A sprinkle of lemon pepper seasoning
• 2 green jalapeno peppers, chopped with seeds

         Combine tomatoes, lemon juice, lime juice and spices in a bowl. Let sit while preparing the other ingredients. Add all other ingredients and let sit until sweet potatoes are done.

Pinto Spread

• 1 15-oz can pinto beans
• A pinch of chili pepper
• A dash of garlic powder
• A sprinkle of cumin
• Salt and pepper to taste

         Heat beans and spices gently over medium-low heat until warm. Turn heat to lowest possible setting and mash with fork until a paste forms.

Assembly

• 8 flour tortillas
• Extra scallions and cilantro for garnish

         Heat tortillas over a gas flame or in the microwave until warm. Spread a layer of the bean spread, fill with sweet potatoes and top with salsa. Garnish with scallions and/or cilantro if desired. Have a bangin' Taco Tuesday!