Our state recipes: Put more veggies on your plate

Our state’s January issue features meat-free recipes where mushrooms, cheese, and vegetables are the star of your plate.

Greensboro, North Carolina – North Carolina is home to some of the best farms that grow some of your favorite vegetables. January issue of our state Featuring recipes that will make this delicious, fresh vegetable the star on your plate.

Featured recipes include sweet potato and red bean tacos, baked vegan pasta, hearty vegetable toppings, and a cheesy mushroom pizza, quesadilla.

Chef Lynn Wells is the recipe developer for our state. Wells said meat isn’t necessary with the month’s delicacies.

“We’ve had turkey, prime rib and pork during the festive season and this is a great time for a meatless dinner,” Wells said. “Recipes featuring mushrooms, sweet potatoes, and purple cabbage will add flavor to your home menu.”

Chef Wells explained how to make sweet potato and red bean tacos on WFMY’s Good Morning Show. Find the recipe below and be sure to follow the step-by-step instructions in the video included in this story.

You can find all the recipes included in our January issue here. The magazine is also available in stores. You can find the list of sites here.

Sweet Potato and Red Bean Taco:

2 pounds sweet potatoes (3 to 4 medium sweet potatoes), peeled and cut into 1-inch pieces

½ teaspoon smoked paprika

1 small onion finely chopped

2 cans dark red kidney beans, washed and drained

2 avocados, pitted and peeled

1 cup lightly packed fresh coriander leaves

1 small hot pepper, seeded and diced

2 tablespoons fresh lemon juice

1 cup red cabbage, finely shredded

1 cup crumbled feta cheese

Lemon wedges (for garnish)

To prepare the sweet potatoes: Preheat the oven to 425 degrees. Place a baking sheet on a large rimmed baking sheet. Stir the potatoes with olive oil, paprika and salt. Arrange a single layer on a baking tray and bake for 30 to 40 minutes, flipping halfway through, until the sweet potatoes are softened and caramelized at the edges.

For the beans: In a large saucepan, heat the olive oil over medium heat. Add onions and sprinkle with salt. Cook, stirring occasionally, until onion turns translucent, about 5 to 8 minutes. Add cumin and chili powder and cook for 30 seconds, stirring. Pour the beans and water. Stir, cover and reduce heat until cooked.

Simmer for 5 minutes, then remove the lid and use a potato masher or fork to mash half the grains. Remove from heat, add lemon juice and season with salt. Cover and set aside.

For dipping the avocado: Place the avocado in a food processor or blender. Add the cilantro, jalapeno, garlic, lemon juice, water, and salt. Blend until smooth, scraping sides of processor or blender as necessary. Taste and add more salt if needed. Transfer the dip to a small bowl to serve.

For tacos: Heat a large skillet over medium heat and heat the tortillas in batches, flipping to warm each side. Arrange the warm tortillas on a plate and cover them with a tea towel.

To assemble, spread beans in the center of each tortilla, top with sweet potatoes and dip in avocado. Garnish with feta cheese, cabbage, and lemon wedges.

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