Thursday, October 17, 2013

Sweet Potato and Summer Squash Tacos

The climate and growing season is very interesting in Georgia.  Currently, it is October.  To this Jersey girl, that means cool weather, brisk nights and crisp air.  However, in Georgia, it is still averaging 80 and muggy with heavy air.  But, what we give up in comfort, we gain in available fresh veggies.  Summer squash is still in season while cool weather crops, like sweet potatoes, are popping up.  It occurred to me to unite these unlikely companions and make tacos, a perfect excuse to open a jar of the salsa I put up over the summer.  The husband and I were both thrilled with the results.  The toddler ate beans and tortillas and, therefore, was also thrilled.   

I forgot to take a picture of the sweet potato before I diced and cooked it. 

Sweet Potato and Summer Squash Tacos
Makes 12 Tacos

1 Large Sweet Potato, 14 ounces
2 Medium Summer Squash, 12 ounces
1 Small Yellow Onion, 5 ounces
2 Small Sweet Peppers, 3 ounces
2 teaspoons Taco Seasoning
1 ½ Cups of Cooked Cranberry or Pinto Beans
Your choice of guacamole, salsa and shredded cheddar cheese for topping.  

1. Peel and dice the sweet potato into a ½ inch dice.  Add to a 3 quart pot filled with cool water with 1 teaspoon of salt.  Bring potatoes to a boil over high heat.  Reduce heat to medium high and continue to gently boil for about 5-8 minutes, until potatoes are just tender.  You don’t want the potatoes to become a mushy mess once you add to the other vegetables.  Drain potatoes and return to the hot pot.  Set aside.
2. Thinly slice the squash, onion and peppers.  A mandoline slicer works nicely here, or just use a nice sharp knife.   
3. Heat 1 tablespoon of olive oil in a skillet over medium heat.  Saute the onion until it is translucent and just beginning to brown.  Add the pepper and squash and continue to saute until the vegetable are tender-crisp.  Add seasoning and salt to taste.
4. Add drained potatoes and mix well to incorporate with other vegetables and seasoning.  
5. To assemble, place about 2 tablespoons of beans in the corn tortilla.  Top with about 2 tablespoons of vegetable mixture and your choice of cheese, salsa or guacamole.  We used all three, because that's just the kind of family we are.  

If you can get away with any leftovers, the filling makes a really nice sandwich spread.  

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