Anyone following meal prep knows the key is to find a recipe that can be made in bulk, can be warmed up and still taste great after a few days of leftovers!
I also really love Tacos and Mexican food, so finding a meal prep that covers those bases really makes my mouth water, too!
I picked this up from BudgetBytes, who have a TON of great, quick meal prep ideas, should you need some more inspiration!
- 8 oz. tub sour cream
- 1 fresh lime
- 1/4 tsp salt
- 1 clove garlic
- 1 Tbsp olive oil
- 2 cloves garlic
- 1.25 lbs. sweet potato
- 1# Ground Pork/Turkey (or choice of protein)
- 15 oz. black beans
- 1 tsp cumin
- Salt and Pepper to taste
- 2 green onions
- 1/4 bunch fresh cilantro (optional)
- 8 small (taco sized) tortillas
Prepare the crema first to allow the flavors time to blend. Mince one clove of garlic and use a zester or small holed cheese grater to scrape the thin layer of green zest from the lime. Add the minced garlic, 1 tsp of the zest, about 1 tsp of the lime juice, and 1/4 tsp salt to the sour cream. Stir the ingredients to combine then refrigerate until ready to use.
Peel the sweet potatoes, then cut them into small cubes (about 1/4 to 1/2 inch square). Heat a large skillet over medium flame, then add the olive oil and two cloves of minced garlic. Sauté the garlic for about a minute or just until it becomes fragrant. Add the diced sweet potato and a couple tablespoons of water. Sauté the sweet potato until they become soft and just begin to fall apart. Add another couple tablespoons of water during cooking if the skillet becomes dry before the sweet potatoes are soft.
Meanwhile, drain and rinse the black beans. Once the sweet potatoes are soft, add the black beans to the skillet. Season with the cumin, and salt and pepper to taste. Sauté just until the beans are heated through.
- Remove the black bean & sweet potato mixture, setting aside in another bowl. Add the 1# of protein to skillet and cook thoroughly. Season to taste with salt/pepper.
- Add black bean & sweet potato mixture back to skillet with cooked protein. Combine thoroughly.
Slice the green onions and pull the cilantro leaves from the stems. Roughly chop the cilantro. Stir the sliced green onions into the skillet. Add the cilantro to the skillet if desired, or use it to top each taco.
Prior to filling each tortilla, heat them in a dry skillet until slightly browned and crisp on each side, or carefully toast them over an open flame. Smear a small amount of the lime crema down the center of the tortilla, then top with a scoop of the sweet potato and black bean hash. Add fresh cilantro if desired.
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