New craving fills inside my head—black beans and sweet potatoes tossed together in a spicy dish… Okay, maybe this isn't a new craving. It's more like an ever-present constant craving. This fresh food pairing is great a vegetarian tapa that replaces meat with hearty, bean protein and thick, sweet potato cubes. I've been replacing meat with sweet potatoes in most savory dishes and love the outcome. As I was flipping through cook books, Deborah Madison's encouragement came to mind: follow your instincts. Happy to share where my instincts lead me. INGREDIENTS: + 1/8 tsp cumin + 1/4 tsp paprika + 1/2 tbs East Nashville Spice Company 'Spice it Up' seasoning + Small, tiny, barely a pinch of dried Thai pepper (from local Tennessee Farm, Flying J Farms) + 2 small garlic cloves, minced + 1 can organic black beans + 5 green onions thinly sliced + 1 lime, juiced + 1/4 cup cilantro, finely chopped + 2 small sweet potatoes, peeled and sliced into small square cubes (Kirkview Farm) + Tostitos Scoops Chips + Feta, optional
METHOD: Peel and dice sweet potatoes into cubes. Set aside. Mince garlic and saute for 1 to 2 minutes in a skillet with olive oil over medium heat. Add sweet potatoes, and half of the cumin, paprika, and East Nashville Spice Company spice. Turn heat to low and cover. Stir often, add more olive oil as needed. Once tender, add beans and remaining spices.
Juice lime and finely chop cilantro. Add to skillet and immediately remove from heat.
Fill each chip with sweet potato and black bean mixture. Top with feta and green onions. Serve hot or warm. I had such a fun time snapping these photos and then eating the entire platter. I need help, food blogging is adding on the pounds. Enjoy!