Sweet Potato and Black Bean Tacos

This recipe comes from the My Fitness Pal Blog. I have modified it slightly. We had it for leftovers for days. My favorite way to eat it was to make a simple guacamole (avocado, salt, squeeze of lime to taste), put that on the tortilla, top with tomatoes, and top that with the sweet potato and black bean mixture. I was tempted to add cheese because we're a cheese-loving family, but it really doesn't need it. I'm also a sour cream lover and didn't need that either when I had the guacamole in there.
 
Ingredients

• 2 cloves garlic, minced
• ½ onion, diced
• 1 pound sweet potatoes, cubed
• 1 (15-ounce) can black beans, rinsed and drained
• 1 tablespoon cooking oil
• 1 tablespoon paprika
• 1 tablespoon cumin
• 2 pinches of salt
• 8 flour tortillas

Directions

1. Heat a skillet over medium-high heat. Add in cooking oil and then garlic, onion, and a dash of salt to heated oil. Sauté until softened, about 3 minutes.
2. Next add sweet potatoes to the pan with a generous pinch of salt and spices. Add 2 tablespoons of water to the pan, cover with a lid, and lower heat to a simmer. Cook for 10 to 20 minutes, until sweet potatoes are softened.
3. Add beans to the pan and toss everything together until beans are heated through. Season to taste with more salt or spices.
4. Serve in tortillas.

Vegetarian Korma

This recipe comes from All Recipes, however, I have modified it quite a bit. We make this often. It's one my husband will make on Sunday night and then eat for lunch every day of the week. It can be served with quinoa, rice or Naan bread, but I think it's great on it's own. Don't skimp on the salt. It needs it for flavor. You can also add whole or chopped cashews before serving for a little extra salt and crunch (my husband's preference). Also, my husband likes the bell pepper, but I don't love the addition. You make the call for yourself.

Ingredients

• 1 1/2 tablespoons oil
• 1 small onion, diced
• 4 cloves garlic, minced
• 1 white potato, cubed
• 2 sweet potatoes, cubed
• 6 carrots, coined
• 1 (8 ounce) can tomato sauce
• 1 (15 ounce) can coconut milk
• 2 teaspoons salt
• 1 1/2 tablespoons curry powder
• 2 1/2 teaspoons cumin
• 1 1/4 teaspoons turmeric
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 2 cups frozen peas
• 1 green bell pepper, chopped

Directions

1. Heat oil in a large skillet over medium heat.
2. Stir in the onion and cook until tender.
3. Mix in garlic and continue cooking 1 minute.
4. Mix in potatoes, carrots, tomato sauce, and coconut milk.
5. Season with salt, curry powder, cumin, turmeric, cinnamon, and ginger.
6. Cover and let simmer until potatoes are tender, about 20 minutes, depending on the size of the cubes.
7. Stir in peas and bell pepper.
8. Simmer until peas are heated through and serve.