Tacos: An easy vegan twist on a traditional dish with a storied history

Tacos were a traditional dish in the region of Mexico long before the Spanish conquest. Indeed, some etymologists suggest the name comes from the indigenous Nahuatl "tlahco," or "in the middle."

The earliest writings suggest tacos were maize and filled with small fish. Other meats became popular such as grilled pork or beef. Toppings were kept minimal with a sprinkle of white onion and cilantro. Traditional tacos are mostly light and wonderful.

Many encounter Americanized tacos these days. Flour tortillas--soft or crispy--are piled high with lettuce, tomato, cheese, guacamole, and more. The toppings and ground meat make most people equate tacos with a heavy dish, an indulgence.

A vegetarian taco using black beans and sweet potato uses far from traditional ingredients but gets back to the spirit of the taco as a light and healthful dinner option letting the filling, not the toppings, do the work.

Black beans have been cultivated in the Americas for over 7,000 years. The fiber, potassium, folate, and vitamin B6 content and its lack of cholesterol, all support heart health. It's an excellent source of plant based protein.

Sweet potatoes also originated in the Americas. While linguistic and archaeological evidence support Polynesians crossed the ocean long before Columbus, scientists also now have culinary support--prehistoric yam remnants from 1000 A.D. from Andes found in Polynesia.

Sweet potatoes are sweet, starchy root vegetables that are grown worldwide. They are an excellent source of fibre, vitamin A, C, and manganese. Just one orange variety potato provides 7x the beta-carotene that the average adult needs per day. Great for eye health.

Ingredients:

Tortillas of choice (prefer: whole wheat, low carb)

1 can Black Beans, drained and rinsed

1 Sweet Potato, washed and diced

Olive Oil

Cumin, Salt, Pepper, and Chili Powder to taste

Fresh Cilantro, finely chopped

Onion, thin sliced, (or sub Lettuce) for added crunch

Directions:

Sautée  sweet potato until soft. Add in black beans until heated through. Season to taste. Fill tortillas with bean and potato mixture. Top with a sprinkle of fresh cilantro and onion to garnish.

Black bean and sweet potato tacos are certainly not traditional. But they harken back to traditional recipes, letting the filling do the work and keeping the rest minimal. They are a healthy, vegan option which is easy enough and filling enough for a weeknight crowd pleaser.