Tuesday, May 01, 2012

Chipotle Sweet Potato, Black Bean, & Guac Tacos

Something I learned today is that when you can't eat dairy or eggs, catered lunches at work are not so fun and exciting. This little experiment is three days old and already I am tired of it. We will persevere!

Recipes like the one I made for dinner tonight certainly will help. These tacos were so good that we didn't even miss the cheese or sour cream. The homemade guacamole was wonderful. I omitted the chile and tomato and just added extra chipotle to the potatoes. Because I have had bad luck cooking sweet potatoes in a dry pan (so sticky!), I microwaved it first and then cut it up and threw it in with the beans and onions. This worked VERY well and made for a nice texture. It also stayed neatly in the taco shell. We both agreed this was delicious and I would make it again.


Chipotle Sweet Potato, Black Bean, and Guac Tacos
NaturallyElla.com via Pinterest

1 tablespoon olive oil
1/2 medium onion, diced
1 medium sweet potato, cut into 1/2" cubes
1/2 cup black beans
1 chipotle in adobo sauce
2 tablespoons adobo sauce
1 tablespoon honey
Juice from 1 lime
4 taco shells (hard or soft)

1 avocado
1/4 medium onion, diced
1 clove garlic, minced
1/4 serrano pepper, diced
1/4 teaspoon salt
Juice from 1/2 lime
1 small tomato, diced
Handful of cilantro

1. Heat olive oil over medium heat in skillet. Add onions and let cook until onions begin to soften, 3-4 minutes. Next, stir in sweet potatoes and continue to cook for another 3-4 minutes.

2. In a mortar and pestle, combine the chipotle, adobo sauce, honey, and lime juice. Break apart the chipotle into small pieces (alternatively, you can cut up the chipotle.) Pour into the pan with the sweet potatoes and reduce the heat to medium-low. Add beans and continue to cook until sweet potatoes have softened, 10-15 minutes.

3. While sweet potatoes cook, scoop out the insides of the avocado. Add onions, garlic, pepper, salt, and lime juice. Mash until the guacamole has your favorite consistency. Fold in tomato and cilantro. Taste and add more salt if needed.

4. To serve, scoop a spoonful of guacamole onto the bottom of the taco and layer with sweet potato mixture. Sprinkle extra cilantro on top if desired.

Yield: 2 (4 tacos)

1 comment:

Lisa S. said...

I have no vegan experience but i've heard that coconut milk can be used as a good substitute for rich sauces, etc. without an aftertaste.