I’m back. Back chopping onions, back mincing garlic, back mixing spices, back in the kitchen. Last weekend, I completed my first meal in my new kitchen, a makeshift spaghetti sauce. It was delicious, but I didn’t take any pictures or make any notes of what I put in it. All I wanted to do was eat it, no time for pictures or recipes. So you’ll just have to take my word that it was amazing.
I’m starting to realize that cooking in a foreign country requires some creativity. Many of the ingredients I’m used to cooking with are nowhere to be found in the Dominican supermarkets. I also have to make do with the limited kitchen supplies and my tiny little oven. However, I do have access to food that I wouldn’t find during the winter in the United States…fresh avocado every day for only $0.50…fresh pineapple already peeled for only $0.15…delicious bananas for less than $0.05 each.
So what did I make for my second meal in the new place? Black bean and sweet potato tacos featuring fresh avocado and pineapple. And I even have the recipe and photo evidence. Without further ado…
Black bean and sweet potato tacos
Ingredients:
1 medium sized yellow onion
Several cloves of garlic
Olive oil
1 large sweet potato, cut in small slices
1 carrot, cut in small slices
1 can of black beans
Tortillas (I used small ones)
[optional] Fresh avocado
[optional] Pineapple
[optional] Hot sauce
- In a skillet, cook the onion and garlic (in olive oil) over medium heat until translucent
- Add in the sweet potato and carrots and cook until they’re tender
- Partially drain the can of black beans and add them to the skillet. Cook until beans are warm / hot
- Heat tortillas in a greased skillet (or not…whatever you prefer)
- Spoon the black bean / sweet potato mixture into the tortilla
- [optional] Top off the taco with freshly sliced avocado and pineapple…and add hot sauce to taste
