Black Bean, Zucchini and Sweet Potato Tacos

Saturdays are a beast. Try as hard as I might to sleep until noon, the demonic circadian rhythm in me pries my eyes open at about 7 a.m. and there’s no holding that monster back. I toss. I turn. I think about all of the things that make me sleepy – food comas, Bon Iver, rustling leaves, waves – but pretty soon my feet are pulling me toward the door and into the sun.

I walk for miles and get mildly nervous about sunburn. I come home with a Neapolitan tan line on my thighs and dirt from my heels to the back of my knee. How I manage to get so dirty all the time, I may never know.

Then there’s packing. Moving. Looking ahead.

Despite the summer heat, the snowball effect has rolled through my days, making me feel as though I’ll never catch up. Try as hard as I might to get things together, all I have the energy for is a hefty nap and a movie on my lap.

But there’s this little blonde monkey out in California that’s somehow related to me – a brown-haired, brown-eyed giant of a human being – and just thinking about visiting him in three days to celebrate his very first birthday is enough to make me put on my running shoes, clip my toenails and glance at the sky instead of the grit below.

So I get off my keester, go for a run (seriously, where does all the dirt even come from?), take a cold shower and make a home meal for the first time in weeks.

Would you rather eat only black beans for the rest of your life, or never eat sweet potato ever again?

Things to consider: Persistent farting. Skipping candied yams. Not eating these tacos.

Zucchini fried with a splash of olive oil and sprinkling of red pepper flakes. Boom pow.

Porcupining mangoes is the only way I know how to cut these fruits. Also. They’re my favorite. And more went into my mouth than into these tacos.

Cilantro, lime, mango – put some zing into your lunch.

Black Bean, Zucchini and Sweet Potato Tacos

4-8 corn tortillas
1 medium sweet potato
1 medium zucchini
1 14oz can black beans, rinsed
1 mango, coarsely chopped
handful of fresh cilantro
1/2 red onion, finely chopped
1 lime
small pinch of red chili pepper flakes
salt and pepper, to taste

Peel and chop the sweet potato into 1/2in cubes. Bring about 4 cups of water to a boil and add the sweet potatoes. Blanch for about 3 minutes, until soft.

While the sweet potato is blanching, chop zucchini into 1/4in pieces. Heat some olive oil on a skillet and toss in the zucchini, adding pepper, salt and chili flakes soon after. Saute until slightly softened.

In a small bowl, toss mango and juice from half a lime with cilantro.

Throw all of the ingredients onto a warmed tortilla and eat.

Serves 4-5.

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