Serves 3-4
Ingredients:
oil
2 ears corn
1 large sweet potato, cubed (1/2 inch)
1 half vidalia onion, diced
1-2 jalapeño, diced
2 cloves garlic, diced
1 can black beans
cilantro, chopped
Lime
cajun seasoning
cayenne pepper
handful cabbage, sliced 1/2 in.
tortillas
Instructions:
1. Boil 1 small, and 1 large pots water. Put ears of corn in large pot and boil for 5 minutes. Remove from water, and run under cold water until cool. Once cool, cut off kernels with a large knife. Boil sweet potato in smaller pot for 7-8 minutes. Strain, season with cajun seasoning (to taste) and set aside.
2. While doing step one, heat some oil in a wok on medium-low to low. Add diced onions, let cook for about 5 minutes, or until they begin to soften. Add jalepeño and cook another 2-3 minutes. Add garlic, cook another 2 minutes. Strain and rinse black beans. Add beans and corn to onion mixture. Squeeze 1/2 lime into mixture, and add cayenne pepper (careful!). Add cilantro once mixture is finished cooking.
3. Heat oil in small pan. Add cabbage, cook on medium for about 2 minutes, until tender. Add a dash of salt, pepper, and lime. Remove from heat.
4. Heat tortillas on open stove flame. Be careful not to set your house on fire. Put sweet potato on tortilla, onion mixture, then top with cabbage. Add extra cilantro and lime juice, to taste.
Turn up your heat, pretend it's summer, and eat up!
