Friday, February 24, 2012

Black Bean and Sweet Potato Tacos with Chipotle Sauce

This meal left us speechless at the dinner table. The only "word" Mike and I could manage as we quickly devoured these über flavorful tacos was "mmmmmm".

I came up with this Black Bean and Sweet Potato Tacos with Chipotle Sauce as our first vegetarian meal for Lent. In case you missed my last-meaty-recipe-until-Easter that I posted earlier this week, Mike and I gave up meat for Lent this year. After this phenomenal meal, I'm less concerned about the sacrifice we made this Lenten season and more excited for the flavorful journey ahead. This recipe had "husband-not-approved" written all over it with the inclusion of sweet potato and no meat. Fortunately after we were done devouring our dinner, my husband could not stop raving about how incredibly amazing this recipe was!

Black Bean and Sweet Potato Tacos with Chipotle Sauce
Ingredients:
·Extra virgin olive oil (EVOO)
·2 tsp minced garlic
·1½ tsp cumin
·¾ tsp cayenne pepper
·½ tsp onion powder
·1 small onion, chopped
·1 – 15oz. can black beans, drained and rinsed
·1 medium sweet potato, peeled and cut into ½ dice
·½ tsp each - salt and pepper
·1 TBS chipotle in adobe sauce purée
·¼ cup mayonnaise
·½ TBS lime juice
·10 soft corn tortillas
·1 cup Monterey Jack cheese

Directions:
Place diced sweet potato into a microwave safe dish. Cover and cook for 3 minutes to soften. In a saucepan over medium heat, heat 1-2 TBS EVOO.

Add garlic, cumin, cayenne pepper, onion powder, and onion. Sauté for 2-3 minutes then add black beans and sweet potato. Season with salt and pepper, and cook until beans are heated and sweet potato and onion are softened, about 5-10 minutes.

In a bowl, stir together chipotle purée, mayonnaise, and lime juice. Taste and adjust to taste.

Brush one side of each corn tortilla with EVOO. In a skillet over medium heat, place corn tortillas, oil side down, in a single layer. Sprinkle the tops of each tortilla shell with cheese and cook until cheese is melted and tortilla shells begin to crisp around the edges, about 3 minutes. Remove from the skillet and continue until all tortilla shells are prepared.

Spread a dollop of chipotle sauce across the center of each prepared tortilla shell. Top with seasoned black bean and sweet potato mixture. Serve immediately.


*Note: A can of chipotle peppers in adobo sauce makes the chipotle in adobe purée. Remove the seeds from the peppers and then purée the peppers and all of the liquid. Use the amount needed then freeze the remaining purée in a freezer bag. The next time a recipe calls for chipotle in adobo purée, break off the needed amount of the frozen purée.

I've also shared this recipe on: Slightly Indulgent Tuesday, Gluten Free Wednesdays, This Week's Craving

5 comments:

Debbi Does Dinner Healthy said...

I've made something like this before and it rocks!

Heather Jacobsen said...

looks delicious! i had wish i had seen it in time for our tex mex theme on Stuffed Pepper! we'd still love for you to submit it, though... considering the rodeo is still in town (here in houston, anyway). :)

Terry said...

Sounds Terrific! Would have never thought to pair sweet potatoes with black beans, must try!

kimberly from cali said...

Love this! It is now a permanent dinner in our house. I make enough for two nights and the leftovers are just as good. This is my 16 year old daughter's favorite dinner. Nice way to take a break from meat during the week. I only have to make the sauce every couple of months, works out great! Some adobe cans have wheat, so be careful when shopping. Thank you for posting this great meal!!!

As Good As Gluten said...

Kimberly - thank you SO much for letting me know this is a favorite in your house. It made my day. :)

I'm glad you enjoy the dish as much as we do, and you found something a teenager enjoys - bonus!

Lauren