Spicy Sweet Potato Tacos with Feta

This post originally aired a year ago, but I have been thinking about these tacos a lot lately and wanted to re-share them with you. I’ve been thinking a lot about my blog lately and things I want to do with it… so hopefully there will be some exciting changes coming your way soon!

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The first time I made these tacos they were the product of a craving for tacos and not many items in my pantry, but since then I have tested and perfected them into a dish that friends will request when coming over for dinner.

Taco Filling

• Pinto beans, drained and rinsed
• Can of sweet corn, drained and rinsed
• One bell pepper (can be red, yellow or green)
• 1/2 of a Yellow onion
• 2 Small to medium sweet potatoes
• 1/2 Package of sliced baby portabella mushrooms

1. Peel and chop sweet potatoes into french-fry sized pieces. In a large skillet, heat a few tablespoons of coconut oil and add sweet potatoes to the pan. Cook on medium-high heat.
2. Add chopped onion after about 2 minutes. Stir with potatoes and drizzle with more coconut oil.
3. In a medium-sized saucepan, combine drained corn and pinto beans. Cook on medium-low heat with 3-4 teaspoons of Valentina hot sauce.
4. When onions begin to appear translucent, drizzle Valentina hot sauce into the pan and add the sliced bell pepper. Stir to coat, turn heat to medium heat and cover. After 2 minutes, add a handful of sliced portabella mushrooms, drizzle with more hot sauce, return lid and check in 5 minutes. Turn off heat when mushrooms are cooked.  ——————————–
5. Place the desired amount of corn tortillas on a plate and microwave for 10-15 seconds.       ————————————–
6. Fill each tortilla with the sweet potato mixture followed by the bean mixture and top with crumbled feta and a sprinkling of Valentina hot sauce.

(Best when served with a margarita)

Grapefruit Margarita

Mix one shot of tequila with a splash of triple-sec and top with 100% grapefruit juice and serve over ice.