Reindeer Bar Stop at Taco Station

 

REINDEER BAR TACO STATION 

Two Specials Today 

These Sweet Potato, Avocado, and Black Bean Tacos are gluten-free and vegetarian. They make a great breakfast, lunch or dinner taco meal. 

Let's Taco Bout It
Not many tacos can boast that they’re rich in vitamin A. Tender roasted cubes of sweet potato joined by black beans and a zesty avocado crema make for some of the most delectable veggie goodness you’ll find inside the fold of a tortilla. This hearty taco recipe features spicy roasted sweet potatoes, black beans for protein, and  avocado chunks topped toasted pepitas for texture and savory notes. Top them off with some salty crumbled feta, more toasted pepitas and you have a well-balanced dinner.
Recipe adapted from Good Housekeeping Magazine, June 2017 , and serves four.
Ingredients

• 2 cups butternut squash or sweet potatoes, cut into 1/2" chunks
• 3/4 cup red onions, diced
• 3 garlic cloves, minced
• 1 tablespoon olive oil
• 1/2 tsp. each chili powder, smoked or regular paprika, and cumin
• Salt and pepper to taste
• 1-1/2 cups no-salt-added black beans, rinsed and drained
• 1/2 c. salsa verde
• 2 avocados, sliced
• 4 corn tortillas
• 1/4 c. crumbled cotija, feta cheese or cheddar
• Optional cilantro, toasted pepitas for garnish

Directions:

• Preheat oven to 425 degrees and cover a rimmed baking sheet with parchment paper. 
• Toss sweet potatoes with olive oil, onions, garlic, and spices.  Arrange in a single layer on a baking sheet. Roast 20 minutes at 425 degrees.
• In a saucepan, combine black beans with salsa verde cook on medium heat, uncovered, until warm. 
• Wrap 4 corn tortillas in foil and warm at 400 degrees for 5 minutes. 
• Spread black bean and verde sauce mixture on the bottom. 
• Divide roasted sweet potatoes, black bean mixture, and avocado slices among 4 corn tortillas. Grate cheese over the top. 

No need to wait for Cinco de Mayo to enjoy these jumbo pasta shells stuffed with a taco filling of beef, corn, black beans, and tomatoes, then covered with low-fat cheese and baked in salsa, when the Taco Station at the Reindeer Bar has it as one of their daily selections. I am including the recipe in case you want to make a cozy dinner on a chilly evening.  

Taco Stuffed Shells

Cook's notes: The filling is enough for 24-26 cooked jumbo pasta shells. Recipe adapted from closetcooking.com 

Ingredients: 

• 1-12 oz. box jumbo pasta shells
• 1-lb. ground beef or Italian sausage 
• 1 tablespoon oil
• 1-1/2 cups sweet onion, diced
• 2 teaspoons dry taco seasoning mix
• 1 cup canned Mexicorn, drained
• 1 cup black beans, drained and rinsed
• 1-14.5 oz can Diced Tomatoes Chili Ready 
• 1 jar 16 oz. salsa (mild or hot), divided
• 2-1/2 cups shredded low-fat Mexican cheese 

Directions:

• Remove 26 shells from the box. Add to boiling water and cook al dente about 6 minutes. Stir a couple of times so shells don't stick together. Drain and lay in a single layer on paper towels or wax paper. 

• Cook ground beef with onions in oil. Crumble meat, drain, and wipe the pan clean. Add meat back into the pan. 
• Sprinkle meat with taco seasoning. Add in canned chunky tomatoes, black beans, corn, and 1-1/2 cups cheese. Cook for about 5 minutes until the cheese is melted. 
• In a 13 x 9 pan, spread 1/2 jar of salsa evenly in the pan. Arrange shells in the pan. Sprinkle 1 cup of cheese over the shells and drizzle with the rest of the salsa. 

• Bake at 350 degrees covered with foil for 15 minutes. Remove foil and cook 8 minutes more.