The Taco Recipe I'll Never Shut Up About

Recipe soundtrack: Rebelution and Mariah Carey

I wish I could say I came up with this delicious recipe, but I can't. Credit is owed to Cookie and Kate. Conner and I started making these once or a twice a week on the reg, and they instantly flew to the top of my favorite-meals-ever list. They deserve a spot on the blog, especially because I haven't posted about them in a year!! This recipe's effort-to-taste ratio is stellar. I consider myself intermediate in the kitchen? Like I could go on the cooking version of Nailed It and do a pretty decent job. But Gordon Ramsay might be disgusted with me. I'm easing myself into more complex meals but never tire of the simpler ones. So this checks all the boxes.

I've never loved a taco or burrito more. The bite from the jalapeño and cilantro is softened with the creaminess of the feta. And the creamy avocado. It fills you up but doesn't leave you feeling like you ate too much. Leftovers are easy to make. And because this is an easy recipe to split up, it makes for a fun at-home date night too. Just add the wine.

Definitely get a head start on the potatoes, they'll take the longest, about 35 minutes. I'll usually start the beans about 15 minutes into that while Conner whips up the avocado spread.

Finally, the taco recipe I cannot and will not shut up about:⠀⠀



3 to 4 largeish sweet potatoes⠀⠀

1 yellow onion⠀⠀

2 cans of black beans⠀⠀

1 cup cilantro⠀⠀

2 avocados⠀⠀

1 lime, halved⠀⠀

1 chopped jalepeno (seeds to taste)⠀⠀

1 or 2 garlic cloves ⠀⠀

4-6 tortillas⠀⠀

1/2 cup feta cheese (to taste)⠀⠀

1 cup pepitas (to taste)⠀⠀

2 tsp cumin⠀⠀

2 tbsp organic olive oil⠀⠀

salt & pepper (we love @saratogaoliveoilvt truffle salt, so. f-cking. good.)⠀⠀



1 ) preheat the oven to 425 degrees. start peeling and chopping the sweet potatoes into 3/4 cubes (around that size). toss in olive oil, salt, and pepper. throw in the oven for 17-18 minutes.⠀⠀

2 ) the first round of roasting the sweet potatoes is your time to prepare other elements of the dish: dice the onion, strain the black beans, and prep the cilantro by picking off enough leaves to fill about 1 cup. set them all aside.⠀⠀

3 ) turn the sweet potatoes and cook for another 18-20 minutes. in a large skillet, warm 1 tbsp of olive or coconut oil and then thrown in the onions. cook until they begin to turn transparent. in separate and dry skillet, begin to roast the pepitas⠀

4 ) back to the onions: toss in the cumin, salt and pepper. cook for another minute, stirring often. then stir in the black beans, add 1/3 cup water, and cover, cooking on low for 5 minutes.⠀

5 ) combine the cilantro, avocados, jalepeno (we usually use half the seeds), half of the prepared pepitas (leave the rest for garnish), and half a lime’s juice into a blender. add 1/2 cup of water and blend until it’s a creamy consistency. you may need to add more water as you go, but start small⠀

6 ) begin roasting the tortillas in another skillet (you can do this while making the avo-lime-cilantro dip)⠀⠀

7 ) when the beans are done, take a potato masher and squish as you wish. we usually do about 3/4 of the beans until they turn into a paste-like consistency. add the remaining lime⠀⠀

8 ) pull the sweet potatoes from the oven once they brown a bit⠀⠀



after much experimenting, this is the expertly-decided best layering method: avocado sauce first, then pepitas, a little feta, beans, sweet potatoes, a little more feta, & a few more pepitas. ⠀

That's about it. This is a no-fail recipe that makes you feel like a champ. And it's healthy and easy. Takes about 40 minutes to make, start to finish. Let me know if you give these a try! Seriously. My heart and your heart will be happy. Vegetarian. Colorful. Beyond delicious, Pairs well with wine. And your favorite Netflix show.

watch the reel: here


Try it? Let me know what you think. Follow along with me @neutrallivingkate on IG and subscribe to my bi-weekly neusletter for more content

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