Veggies South of the Border Style

So with summer in full swing, I am all about the veggies. I have also been craving tacos. This is the result. Try not to eat all the potatoes right out of the oven. They are seriously delicious.

Sweet Potato and Black Bean Tacos with Avocado Cream

2 sweet potatoes, peeled and diced

2Tbs oil

1/2 tsp salt

1/4 tsp cayenne pepper

1/2 tsp cumin

1/4 tsp smoked paprika

1 tsp chili powder

1/4 tsp onion powder

1/4 tsp granulated garlic

1 can black beans, drained and rinsed

1 Tbs oil

1 small onion diced (I used red onion-not traditional, I know, but I needed to use it)

1 small jalapeno, diced fine

2 tsp cumin

1/4 tsp chili powder

1/4 C water

Juice from 1/2 lime

Avocado Creme

flesh from 1 avocado

1 cup (or so) Greek yogurt

1/4 cup chopped cilantro

1 small chipotle pepper, diced fine

Juice of 1 lime

salt to taste

Preheat oven to 425F. Toss sweet potatoes in oil and spices. spread on a baking sheet and roast until soft - about 20 minutes.

While potatoes are roasting, saute onions and jalapenos in oil until soft, add spiced until fragrant. Add beans and water and roughly mash. Finish with lime juice

Place avocado creme ingredients in a food processor, blender, or bowl and process/mash until smooth.

To serve, shmear the beans on a warm tortilla, top with sweet potato and avocado cream, fresh cabbage, pickled onions, cilantro, squirt of lime, whatever floats your boat.

Asian Persuasion

 It is no secret how much I enjoy southeast Asian food. Chinese, Japanese, Vietnamese, Thai. It's all good! Even though I find making it myself intimidating, I have to admit, I am getting better at it. Case in point, this attempt at Mei fun that really came out better than expected. I think it's better than what I get at my local take out joint. Disclaimer - I live in Maine. Not exactly a hot spot for Asian food.

My Mei Fun

1 Package rice vermicelli noodles

1 tsp oil (I use olive)

1/2 tsp soy sauce (If you have dark soy sauce you can use it here otherwise regular will work, too)

Sauce

1Tbs oil

1 1/2 Tbs soy sauce

1 Tbs oyster sauce

1/2 tsp sesame oil

1/4 tsp pepper

1 tsp dry chicken boullion

2 Tbs oil

1 tsp minced fresh ginger

1 cloves garlic, crushed

1 onion diced

1 cup (or so) shredded carrot

2 cups (or so) shredded cabbage (regular green or napa)

1 bunch scallions, sliced, white and green parts- keep the parts separate, you add them at different times)

2 eggs, beaten

Fill a bowl with hot tap water and soak rice noodles until soft. Drain. toss with soy sauce and set aside.

Mix sauce ingredients in a bowl, set aside

add 2 Tbs oil to a large pan and heat over high heat until shimmering

Add onion and saute until soft, then add garlic and ginger.

Add cabbage, carrots and white parts of the green onion and saute until softened. of the

Push veggies to the outside edge of the pan and add eggs, scramble and toss with vegetables.

At this point you can remove from the heat. Add green parts of green onions, noodles and sauce and toss until everything is mixed and coated. Devour.