The only meal I actually feel like cooking...

 Since I've been pregnant making dinner has seemed a lot more like a dreaded task than something that I actually want to do. I know I can't complain about being pregnant, but for some reason, especially this last month... I really don't want to stand on my feet and make food that doesn't ever sound very appetizing. A while ago my "vegan" sister made these amazing {sweet potato tacos} for me, and it is really the only thing I ever feel a little excited about making for dinner. Even my carnivorous-husband likes them, which is also a plus. They are simple and so delicious!


I grabbed this photo from the blog "with style and grace"(food photography is not my specialty).. she uses cabbage, which I haven't added and it doesn't show in here the yummy avocado or cheese that I like to fatten mine up with... but you can make it with whatever you like.

Black Bean and Sweet Potato Tacos

 Recipe

[Adapted from with style and grace}

Ingredients

• 2 sweet potatoes, peeled and cubed
• 1 tablespoon extra virgin olive oil
• 1 teaspoon salt ( I prefer sea salt)
• 1 cup corn, frozen or canned
• 1 cup Shredded Tillamook Cheddar cheese
• 3 tablespoons chopped cilantro
• 1 avocado chopped 
• 2 limes cut in wedges
• 1 diced tomato
• sour cream optional
• 1 (15-ounce) can black beans, drained and rinsed
• corn tortillas, gluten-free

 Directions

Preheat oven to 400 degrees F.

Place the cubed sweet potatoes on a baking sheet.  Drizzle with olive oil and sprinkle salt and toss to coat.  Bake for 30-40 minutes or until it’s nicely browned. Recommend tossing the potato chunks around. Remove and let cool slightly.

In a skillet, heat corn tortillas.

 Layer with whatever taco toppings you like.. *Not Optional – drizzle fresh lime on top.*

Hope you'll enjoy it as much as we do!

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