Chipotle Sweet Potato & Black Bean Tacos

 Chipotle Sweet Potato and Black Bean Tacos

            About 3 years ago, for Lent, I became inspired to become reallll crunch granola.  Disclaimer: there is absolutely nothing wrong with being crunch granola. In fact, I was able to really flex my palate and try new things!  I found a few new recipes that I will continue to make even though I've rejoined the southern way of eating.  These tacos.... I will always have room in my soul (and tummy) for these tacos!  I will warn you, it is almost a requirement to eat them with the guac or some kind of cool buffer for the spicy chipotle in the sweet potatoes!  Huge shout out to Naturally Ella who has these and many other amazing recipes!

Sweet Potato and Black Bean Tacos

(from Naturally Ella)

1 Tablespoon olive oil

½ medium red onion, diced

1 medium sweet potato, cut into 1/4” cubes

½ cup black beans, drained and rinsed if using canned

1 chipotle in adobo sauce

2 tablespoons adobo sauce

1 tablespoon honey

Juice from one lime

Guacamole

1 avocado

¼ medium onion, diced

1 clove garlic, minced

¼ serrano pepper, diced

¼ teaspoon salt

juice from ½ lime

handful of cilantro

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1. Heat olive oil over medium heat in skillet. Add onions and let cook until onions begin to soften, 3-4 minutes.
2. Stir in sweet potatoes and continue to cook for another 3-4 minutes.
3. In a small food processor, combine the chipotle, adobo sauce, honey, and lime juice.
4. Pour into the pan with the sweet potatoes and reduce the heat to medium-low.
5. Add beans and continue to cook until sweet potatoes have softened, 10-15 minutes.
6. To make the guacamole, scoop out the insides of the avocado. Add onions, garlic, pepper, salt, and lime juice and mash until the guacamole has your desired consistency. Fold in tomato and cilantro. Taste and add more salt if needed