As I've mentioned before, I've become a little interested in the meatless Monday movement. New studies are showing that going meatless one day per week has benefits for a healthier heart. This week, however, I decided to take the idea a step further and go meatless for the week. Mainly because we kind of overindulged last weekend (think burgers, gyros, pizza - not all at once though). Ha ha. And I'm not saying I'm about to become a vegetarian - I love meat. But this week needed to be healthy and wholesome; veggies and grains and spices were calling me. This taco recipe, that I found on a blog through Pinterest, was the perfect way to kick off the week.
Chipotle sweet potato, black bean, and guacamole tacos
As adapted from Naturally Ella.
Serves 4.
Ingredients for tacos:
2 tablespoons extra-virgin olive oil
1 medium onion, diced
2 medium sweet potatoes, cut into 1/2 inch cubes
1 15-oz. can of black beans, rinsed and drained
2 chipotles in adobo sauce, roughly chopped
3 tablespoons adobo sauce
Pinch of crushed red pepper flakes
Freshly ground black pepper
1 heaping tablespoon honey
Juice from 1 lime
8-10 6-inch tortillas, preferably corn or whole-wheat, or combination
Ingredients for guacamole:
2 avocados
1/2 medium onion, diced
2 garlic cloves, minced
1 serrano pepper, diced
Pinch of crushed red pepper flakes
1/2 teaspoon kosher salt
Freshly ground black pepper
Juice from 1 lime
2 small tomatoes, diced
Handful of fresh cilantro, plus additional for garnish
Heat olive oil over medium heat in a skillet. Add onions and cook until onions begin to soften, 3-4 minutes. Stir in sweet potatoes and continue to cook for another 3-4 minutes. Combine the chipotles, adobo sauce, crushed red pepper flakes, black pepper, honey, and lime juice in a small bowl. Pour into the skillet with the sweet potatoes and reduce heat to medium-low, stirring occasionally and cooking until sweet potatoes soften, 15-20 minutes. Stir in black beans towards the end of cooking to heat through. While sweet potatoes cook, pulse onions, garlic, serrano pepper, crushed red pepper flakes, salt, black pepper, and lime juice in a food processor; pulse until combined but still a bit chunky. Scoop out insides of avocados, add to food processor, and blend until desired smoothness is reached. Fold in tomato and cilantro. Season with additional salt and pepper as needed. To serve, spread a spoonful of guacamole onto the middle of tortillas, sprinkle about 3 heaping tablespoons of sweet potato mixture onto guacamole, and top with fresh cilantro.
Zack and I have discovered that sweet potatoes are an amazing ingredient to use for tacos. They have incredible color and flavor, and you tend to forget they are replacing your meat of choice because they are so hearty and filling. The chipotles and adobo sauce add this amazing smokiness that I was not expecting. Plus, you can't go wrong with homemade guacamole. I added the crushed red pepper flakes and a bit more of the chile peppers than called for in both the taco mixture and guacamole because Zack and I like a bit of heat.
We saved the components of this recipe separately for better freshness for lunch the next day, and it did not disappoint. If you have not tried sweet potatoes in your tacos, you must. You will be surprised and delighted. They are perfection. And we all like it when the stars align to create a little perfection in our kitchens and cooking. Am I right, or am I right? Cheers.
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