Since I work in the evenings these days, I like meals that can be prepared ahead of time and quickly assembled for dinner or easily reheated. One of our go-to meals has become these spicy chipotle sweet potato and black bean tacos with this bright slaw and my cilantro almond pesto.
I love the smoky flavor of the chipotle with the tang of the slaw mixed in with the creaminess of the greek yogurt. The bright colors are cheery on these cold, dark winter days.
Chipotle Black Bean Tacos
inspired by this recipe
for the sweet potatoes
- 2 sweet potatoes, peeled and chopped
- 3 T olive oil plus extra for greasing the pan
- 3 T lime juice
- 1 canned chipotle chili, chopped plus 1 tablespoon adobo sauce
- 2 cloves garlic, minced
- 1 T honey
- sea salt and pepper, to taste
for the black beans
- 2 t olive oil
- 1/2 C yellow onion, diced
- 2 clove garlic, minced
- 1 t ground cumin
- 1 15 oz can of black beans, drained and rinsed
- 2 T lime juice
- sea salt, to taste
for the slaw
- 1 C purple cabbage, chopped
- 1 red bell pepper, sliced in strips
- 4 T lime juice
- heaping cup of cilantro, trimmed
- 1 t sea salt
- 1 t red pepper flakes
for the cilantro almond pesto
1 heaping cup of cilantro, stems included
1 6 oz container greek yogurt
1 jalapeño, seeds removed and minced
1 T lime juice
1/4 C almonds
Also, 4-6 tortillas of your choice (corn, whole wheat, whatever, just warm appropriately)
Combine slaw ingredients in bowl and set aside. Allow to marinate to mix flavors. Preheat oven to 400F. Line baking sheet with foil and grease with olive oil (don’t skimp, this stuff gets sticky). Roast sweet potatoes for ten minutes. Mix chipotle sauce ingredients. Whisk together and pour over sweet potatoes, and roast for 25 minutes, until tender. Toss occasionally, but be mindful of the foil.
Turn stove on medium heat. Saute onion and garlic in olive oil. Add black beans and seasoning, heat until warm.
Pulverize herbs and almonds together with juice and jalapeño in small food processor. Add greek yogurt. This delightful dip stays well for about a week and is good on just about anything! We love it.
Assemble everything, and don’t dawdle eating it, because you’re going to want seconds and if you wait to long,there won’t be any! This dish is very easy to make, but it does make a lot of dirty dishes. If you’re having a special night and want an extra treat, it’s great with my famous mango margaritas!