Sweet Potato and Black Bean Who Needs Meat Tacos

This recipe has made me reconsider meat in tacos forever, except for pork or shrimp...maybe.

Ingredients:

Taco Filling
1 medium sized sweet potato (diced)
1 can black beans (rinsed)
1/3 cup chopped green onion
1/2 tablespoon cumin
1/2 teaspoon cayenne pepper
1/3 teaspoon ground pepper

olive oil for pan

flour tortillas

Avocado Topping

1 avocado

1/2 a cucumber (diced)

1 tablespoon lime juice

1/4 teaspoon ground pepper

1/4 cup chopped fresh cilantro

small container of goat cheese

Directions

Chop sweet potato and add to boiling water. Let boil for 5-8 minutes.

Add sweet potato to hot large skillet with olive oil.

Sauté potato for a minute or two and add rinsed black beans.

Chop green onions and add to potato and beans.

Add spices and adjust to taste.

Let the mixture cook for a few minutes and stir often.

In the meantime, prepare avocado topping. Cut avocado, dice cucumber and mix in all ingredients except the goat cheese.

Heat tortillas.

Remove taco filling from skillet and add to tortillas.

Add avocado topping and dollops of goat cheese.

Eat 'em up!

Tomato, Onion, Kale, Ginger and 5qts of Healthy Soup

It's winter, which means big pots of hearty soup.

Ingredients:
3 medium yellow onions (thinly sliced)
4 roma tomatoes (diced)
2/3 bunch kale (finely chopped)
64oz tomato juice
32oz water
4 cloves garlic (minced)
3 tablespoons fresh Ginger (grated)
1/2 tablespoon oregano
1/2 tablespoon basil
1 tablespoon lemon juice
1/4 tablespoon crushed red pepper
1/4 tablespoon ground pepper
1/2 teaspoon salt

Directions:
Sauté garlic, Ginger and onions.
When onions are tender add the kale.
When the kale has cooked down add tomato juice and water.
Bring to a boil.
Add spices and lemon juice and let simmer for 10-15min adding/adjusting spices to taste.
Add tomatoes right before serving.

Notes:

For this recipe, we toasted slices of French bread with Gruyère to top each bowl of soup before serving.