We combined two favorite recipes into a healthy and satisfying meal: first, we were inspired by a NYT recipe for sheet-pan chicken with sweet potatoes (https://cooking.nytimes.com/recipes/1019161-sheet-pan-chicken-with-sweet-potatoes-and-peppers?smid=ck-recipe-iOS-share): Preheat oven to 450. Prepare 1 sweet potato, peeled and cut into bite-sized pieces (approx. 3/4″ x 1/2″), 1 bell pepper (we used 1/2 yellow, 1/2 red); cut into 1/4″ vertical slices; and 2-3 shallots, peeled and thinly sliced along the vertical. Toss with 3/4 tsp sweet paprika (we combined with smoked), 1/8 tsp cayenne pepper, 1/8 tsp ground allspice, 2 Tbsp canola oil, and a little salt and black pepper (about 1/2 tsp each). Roast at 450 for 25 mins, stirring once midway.
Second, while the sweet potato/pepper mixture is roasting, prepare this Venezuelan black bean recipe by Chef Cristian Feher. Mix the following in a bowl: 3 diced Roma tomatoes (I forgot fresh tomatoes, so I used 4 oz of drained, canned diced tomatoes), diced ½ onion, chopped ¼ bunch curly parsley, 3 minced cloves garlic, and 2 tsp cumin. Heat olive oil in a pot, then add the tomato-parsley mixture. Saute until the ingredients have cooked and most liquid is gone (about 10 minutes). Add one 15 oz can of black beans, including liquid. Mix well, then cover and let simmer until flavors meld (about 10 mins). I seasoned with salt and pepper, and also added 1 tsp red wine vinegar and a dash of sugar for brightness. When serving, you may need to use a slotted spoon to prevent the beans from being too soggy.
Finally, after the sweet potatoes finish roasting, lower the oven temperature to 325. Place 6 corn taco shells on a foil-lined tray. You can prop the inside of each shell with a small wad of foil (to prevent the shell from collapsing into itself). Heat 6 corn tacos for 6 mins at 325. When assembling the taco, load 1/3 full with the black bean mixture, then add the sweet potato mixture on top. (July 2022)
Cooking Adventures 