Chipotle Quinoa Sweet Potato Tacos

Serves: 4-6           Total Time: 45 mins

Original Recipe: http://www.halfbakedharvest.com/chipotle-quinoa-sweet-potato-tacos-roasted-cranberry-pomegranate-salsa/

Ingredients 

  • 2 T olive oil
  • 1 small sweet onion, diced
  • 1 garlic clone, minced
  • 1 large sweet potato, chopped
  • salt & pepper
  • 1 1/2 cups cooked quinoa
  • 1 can diced tomatoes
  • 2 t chili powder
  • 2 canned chipotle chilies, minced
  • 1 T chipotle in adobo (from the chipotle chili can)
  • 1 t smoked paprika
  • 1 t cumin
  • 1 t brown sugar
  • 1 t cayenne
  • 1 cup cooked black beans
  • 1 lime, juiced
  • 1 small bunch cilantro
  • 6-8 flour torillas
  • 1 avocado, sliced for topping

Roasted Cranberry Pomegranate Salsa (Optional)

  • 12 ounces fresh cranberries
  • 1/4 cup brown sugar
  • 1 canned chipotle chili, chopped
  • 1 lime, zested & juiced
  • 1 clove garlic, minced or grated
  • 1 jalapeno, chopped and seed removed if desired
  • the arils from 1 pomegranate
  • salt and pepper, to taste

The Method:

Salsa

  1. Heat oven to 450 degrees F.
  2. Line baking sheet with parchment paper.
  3. Place the cranberries, brown sugar, chipotle chili, lime zest + juice, garlic, jalapeño and a pinch of salt and pepper on the baking sheet.
  4. Use your hands to toss everything together until the cranberries are evenly coated.
  5. Place in the oven and roast until the cranberries burst and release their juices, about 15 minutes.
  6. Remove from the oven and and let cool 10 minutes.
  7. Then add the pomegranate arils and toss well.
  8. Taste and season with more salt and pepper if desired.
  9. Set aside and keep at room temperature.

Tacos

  1. Heat olive oil over a large skillet over medium heat
  2. Add the onions and sweet potatoes and toss to coat.
  3. Cover the skillet and let cook until the sweet potatoes are fork tender, storring once or twice for about 15 mins.
  4. Add Garlic and sautee 30 seconds.
  5. Crank up the heat to medium-high (adding more oil if needed) and add quinoa.
  6. Let quinoa get crispy and cook for about 5 mins
  7. Add 3/4 cup water, tomatoes, chili powder, chopotle chilies, adobo sauce, smoked paprika, cumin, brown sugar, and cayenne.  Then stir to thoroughly combine and bring the mixture to a boil.  Cook 5-10 mins or until water has disappeared.
  8. Taste and season with salt and pepper if desired.
  9. Top with Avocado, salsa, and fresh cilantro.
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