Sweet Potato, Black Bean and Tofu Tacos

It’s Cinco de Mayo! And the Kentucky Derby! All in one day! Why is this important you ask? Because now at long last you can combine your two true loves: Mexican food and bourbon. Try these sweet potato tacos for a healthier (and tastier) alternative to the usual cheese with a side of cheese dish you get at your local tex mex place. The recipe is based on Kim Barnouin’s Black Bean and Yam Tacos from Skinny Bitch: Ultimate Everyday Cookbook, which is a pretty fantastic book even though the title sometimes makes me want to roll my eyes over and over like a sarcastic animated gif. No offense, Kim. I cooked a batch of brown texmati rice to serve with my tacos, but if you don’t feel like adding rice you don’t have to. If you sense that pairing tacos with a mint julep is a terrible idea, you’re not wrong and should drink a paloma instead.

You’ll need:

Makes 4-6 servings:

1 ½ tbsp olive oil

1 large sweet potato, peeled and diced

¼ block of firm tofu, pressed and cut into small cubes

¼-1/2 large red pepper, diced

about 6 baby portobello mushrooms, diced

2 cloves garlic, minced

¼ C onion, diced

1 15 oz can black beans, drained and rinsed

1 tsp cumin

1 tsp coriander

1 tsp chili powder

1 tsp oregano

soft taco sized tortillas

spinach, siracha and feta cheese for garnish

salt and pepper to taste

2 cups cooked brown texmati rice (optional)

In a large skillet, heat the oil over medium high. Add the sweet potato and tofu and sauté until the potatoes are almost soft about 9-10 minutes. Add the red pepper, garlic, spices and mushrooms. Cook for 3 minutes. Stir in the beans and cook for 5 minutes, stirring frequently. Take the pan off the heat and warm a couple of tortillas in a frying pan for a minute or two (or nuke them in the microwave for about 30 seconds on a damp paper towel). Build your taco like so: rice, spinach, potato and bean mix, and a sprinkle of feta cheese topped with siracha. Ole.

Paloma Cocktail (makes 1 serving)

2 ounces tequila

1/2 ounce lime juice

pinch of salt

grapefruit soda (or half Sprite half grapefruit juice)

Lime wedge

In a collins glass, mix the tequila, lime juice, and salt in a tall glass. Add ice, top off with the soda, and stir. If you're fancy, use the grapefruit soda from the international aisle at the grocery store. If you're thrifty just use Squirt or Sprite or 7up and some grapefruit juice. Garnish with a lime wedge.