Tacos are one of my favorite foods that I could eat everyday! Though I do like to have some different variations and healthier options are always good too. Using sweet potatoes in these are not only healthy but in season for Fall, plus they balance so well with the smokiness of the chipotle peppers.
Makes 8 tacos
2 medium sweet potato, peeled and cut into 1/2 in cubes (should yield 3.5-4 cups)
2 tsp chili powder
Salt and pepper
1/2 medium onion, peeled and diced
2 garlic cloves, peeled and diced
1 tsp chili powder
1 tsp cumin
2 tsp soy sauce
1 can black beans, drained and rinsed
1 Tbsp adobo from can of chipotle peppers
Salt and pepper to taste
Chipotle Cashew Cream
1/2 cup raw cashews, soaked 4+ hours*, drained
1-2 chipotle peppers from can (depending on how spicy you like)
2 Tbsp adobo sauce from the canned chipotle pepper
Juice of 1 lime
1/2 cup water
Salt & pepper
Tortillas, avocado, cilantro and any other toppings you like!
Pre-heat oven to 400 degrees.
Make the sweet potatoes. In bowl, toss sweet potatoes with oil, chili powder, salt and pepper to thoroughly coat. Spread out on a bake sheet and bake 20-25 minutes.
Make the cashew cream by adding all ingredients in a food processor or blender and puree until smooth. Set aside.
Make the black beans. Over medium-low heat, lightly coat a saute pan with olive oil. Add onion and a pinch of salt and cook 5 minutes. Add garlic and cook 2 minutes. Stir in chili powder and cumin. Stir in soy sauce, water, black beans, adobo (can also add finely chopped chipotle pepper for more heat). Cook 5 minutes, season with salt and pepper to taste.
Tip: to warm your tortillas, wrap in foil and place in the oven once sweet potatoes are removed and heat is turn off.