Quick Skillet Vegetarian Tacos

20170329_135414I had a really full day of hard core, nose in the books, studying today and needed something nutritious and filling, but really quick for lunch. I pulled from what I had in my pantry and fridge. Vegetarian tacos for the win!!

First things first, peel a sweet potato, cut into bite-size chunks and throw onto a sheet pan to roast. Add a little olive oil, salt, pepper, smoked paprika, garlic powder and chili pepp!er and toss to coat. I used Ancho Chili Powder and oh man, the flavor this adds! Roast for 10-15 min or so at 400 degrees.

Open cans of corn, black beans (rinse well before adding). Chop a bell pepper (I used orange) and shallot (you want bite-size, not minces).

Saute the pepper & shallot. Add salt & pepper and let cook till just softened. Add the corn, black beans, garlic powder, chili powder & smoked paprika and let cook for a few minutes. I had some frozen green chilis that I just threw in and let melt in. Add the roasted sweet potato. I had a little bit of rice leftover from dinner the other night which I add and then I added a little chicken stock (you could easily use vegetable stock) to help reconstitute and soften the rice. Cook with the lid on a few minutes and taste for seasonings.

Put on your favorite tortillas and add cilantro and avocado. If you want a little kick add your favorite hot sauce. Spritz with some lime juice to add a nice bit of acid.

Back to the books for me!