Tasty Thursday: Mexican Edition

We're sharing the delicious chipotle sweet potato and black bean taco that my friend Payal made at her tacqueria fiesta this past Saturday, check out all the party detials here.

  • 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 one lime
  • 4 taco shells (hard or soft)
  • Guacamole:
  • 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.

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