Miso-Maple glazed Sweet Potato Tacos with Cilantro-lime sauce

My goodness gracious what a mouthful that was!  So, recently I was perusing Pinterest, and amazing place for people like me, or anyone really, they have everything there.  I was looking in my favorite section, the food section and I saw these tacos.  After exploring my pantry and fridge I found that I  had most the things that I needed to make them except for a few items I could easily pick up on my drive home from my classes.  This dish is full of favor and very low calorie. It is what I like to call a Mexiasian taco!  I urge you to try this in all of its deliciousness!  Seriously, it was tasted great enough my dad didn't even notice there was no meat!

When I made this there was enough to make nine tacos

What You Need

Corn Tortillas, estimate 2 to 3 tacos a person

The Glaze
2 TBS white Miso Paste
2 TBS Maple Syrup
2 TBS Rice Wine Vinegar
1 TBS red pepper flakes
5 Small Sweet potatoes, diced into one inch cubes
1 red onion sliced 1/4 inch thick
Olive Oil

The Sauce
1/2 bunch of Cilatro without the stems
3 scallions, chopped
1 lime ( the zest and half the juice)
3 small garlic cloves
1 tsp Siracha

Garnish (addition toppings) for Tacos 
Cilantro
Scallions, diced
pine nuts
Savory cabbage 

Directions 

1. Preheat oven to 400F
2. Wisk together miso paste, maple syrup, rice  vinegar, and red pepper flakes.
3. Place potatoes and onion in a shallow baking dish and gently drizzle olive oil over it. (I suggest two different dishes)
4. Brush glaze over potatoes and onions.
5. Bake for 20-30 minutes, keeping a close eye on onions. If they cook to fast take them out early.
6.  In a blender  add all the sauce ingredients and mix for five seconds

When potatoes are done I recommend heating tortillas on stove,  Then place potatoes and onion on tortilla, spoon on some on some sauce, and place the toppings (garnishes)  you desire on top. 

Quinoa stuffed bell peppers

My goodness, it feels like forever since I had had the chance to cook or bake anything new. With school, work, church, and preparing foe my move to the university I will be attending in the fall my time has been limited, but I suppose that was a blessing in disguise. With the limited time I discovered a new dish that is easy to make and delicious. The best part is it can be changed up in different ways with whatever you have in the house to make an entirely different flare for a meal.  I made this one with a southwestern feel.

This makes enough for three servings, but if you have a large appetite, I recommend either doubling the recipe, or using this as a side or appetizer.

What You Will Need
 
3 Bell Peppers (Any color will work really)
1/2 cup Quinoa
1 TBS cumin
1 TBS red pepper flakes
1 can black beans
1 4oz can jalapenos
1/2 yellow onion diced
1/4 cup cilantro chopped
1 TBS cooking oil of any kind
Pepper jack cheese, as much or as little as you like
Salt and pepper to taste

Directions
1. Preheat oven to 350F

2.  Simmer the Quinoa in water for twenty minutes or until tender. Drain the remaining water out.

3. Stir chopped cilantro, red pepper flakes, and cumin to quinoa.

4.   Heat oil in a medium sized frying pan and saute onions and jalapenos, when the onions are tender add them and the jalapenos to the quinoa.

5. Drain and cook the black beans over medium heat for five minutes, stirring occasionally, then add to quinoa. Add salt and pepper to taste.

6. Cut the tops off the bell peppers and remove seeds before filling each with the Quinoa mixture.

7. Fill a pan with one inch of water and place Bell peppers in standing up.

8. Cook for five minutes, add cheese and put back in oven until the cheese melts. 
 

I hope you try this dish and enjoy it as much as I did!