Taco Time

taco

 

Having grown up in Southern California, my husband and I eat a lot of tacos in our house. I think it is safe to say that we have tacos at least every other week. I like to experiment with different fillings and toppings to ensure our taco obsession can continue without becoming tiresome. I have noticed that I tend to change up the fillings based on the season. In the winter I like a bit of a heartier taco, so I usually make ground turkey simmered in a tomato sauce. I liven up spring with spicy chicken tacos, topping with onions and cilantro. For those hot summer days, I love grilled fish tacos with some kind of fruit salsa. Finally as fall rolls around, I make a delicious version with roasted sweet potatoes or butternut squash and black beans. This is a winning combination. Serve with cheese and chipotle cream and I promise you will not miss the meat!

 

 

Sweet Potato and Black Bean Tacos

 

For the sweet potatoes:

3 cups sweet potatoes – chopped into 1/2 inch cubes

1 ½ Tablespoons adobo sauce *

1 teaspoon cumin

½ teaspoon coriander

1 teaspoon cocoa powder

1 Tablespoon olive oil

 

Preheat oven to 450 degrees Fahrenheit.

Whisk olive oil, adobo sauce and spices in large bowl. Toss in cubed sweet potatoes to coat. Spread potatoes evenly in a single layer on a baking sheet. Bake for about 10 minutes, toss potatoes. Continue baking until golden brown and tender, about another 10 minutes.

 

For the beans:

1 can black beans – drained and rinsed

3 cloves garlic – minced

½ medium onion – sliced

 

In a skillet on medium heat, sauté onions with olive oil until soft, add in garlic and continue cooking for one more minute. Stir in beans until heated through.

 

For chipotle cream:

Puree 1 chipotle chile (from can) and ½ cup sour cream or ½ cup plain low-fat yogurt in food

processor or blender until completely mixed. Feel free to add an additional chile if you like it spicy.

 

To assemble tacos:

Heat 8 tortillas on grill pan or skillet with small amount of oil. Wrap in foil until ready to use.

 

Place a spoonful of potatoes and a spoonful of beans in tortilla. Drizzle chipotle cream. Serve with preferred toppings.

 

Suggested additional toppings:

Cotija Cheese

Tomatoes

Avocado

Cilantro

 

* Most grocery stores carry cans of chipotle chiles in adobo sauce in the ethnic food section. You can save the remaining chilies and sauce in a plastic container in the refrigerator for up to 2 weeks.

 

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