We all know that I have a completely controllable, absolutely natural, no-need-to-worry-about obsession with tacos.
WELL, while blog surfing the other day I stumbled across a different take on the beloved food: sweet potato foil packet tacos. Instead of a tortilla, little chunks of sweet potato cradle seasoned ground meat, fresh spinach and an array of Mexican condiments, wrapped in foil and baked in the oven.
That’s actually not a taco at all, is it?
I’ve been had.
Semantics aside, the taste is surprising and refreshing. All the ingredients work together really well, and offer both a comfort appeal along with fresh pops here and there.
You do know what fresh pops are, don’t you?
Sweet Potato Foil Packet Tacos:
What it took for 4 tacos:
* 3 small sweet potatoes, peeled and cut into bite-sized pieces
* 1 pound organic ground chicken
* 1 Tbs. extra-virgin olive oil
* 1 (14 oz) can black beans, drained and rinsed
* 1 small can tomato sauce
* 2 Tbs. favorite taco seasoning
* 1/2 white onion, diced
* 3 garlic cloves, minced
* 1 lime
* 2 cups baby spinach
* fresh cilantro for garnish
* shredded cheese (1 cup)
* 1 avocado, diced
* 1 plumb tomato, diced
* coarse salt and pepper
Preheat oven to 425. In a medium skillet, heat the oil to a medium-high. Add the chicken and cook until browned. Add the onion and garlic. Add the seasoning and cook 4 more minutes. Add the beans and tomato sauce. Cook another minute or so. Taste and season with salt and pepper.
In 4 12-inch pieces of foil, layer a handful of sweet potatoes along the bottom. Spoon chicken mixture over the potatoes. Lay some spinach over the chicken, followed by the shredded cheese. Pinch the sides and the top of the foil packet. Bake for 35 minutes.
To serve, top with fresh tomato, avocado, cilantro and plenty of lime juice. Grab a fork and dig in!