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:
* 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.