Chipotle Quinoa Sweet Potato Tacos with Pomegranate Cranberry Salsa
YUM! Seriously, that’s the only way I can describe these. Before marrying K (the husband) there is no way in the world I ever would have tried this, let alone willingly made it. I’m loving the new foods we are trying, and how much I’m broadening my palette. This meal is amazing, but definitely spicy, so be warned.
Ingredients
2 Tbsp. olive oil
1/2 small sweet onion
1 clove garlic, minced or grated
1 large sweet potato, peeled and chopped
salt and pepper
1 1/2 cup cooked quinoa – follow package directions
2 tsp. chili powder
2 canned chipotle chilis, minced
1 Tbsp. chipotle in adobo
1 tsp. smoked paprika
1 tsp. cumin
1 tsp. brown sugar
1 tsp. cayenne
1 cup cooked black beans, drained
1 lime, juiced
1 small bunch cilantro
6-8 flour tortillas
sour cream, for topping
shredded cheese, for topping
–Roasted Cranberry Pomegranate Salsa–
12 oz. fresh cranberries
1/4 cup brown sugar
1 can chipotle chili, chopped
juice of 1 lime
1 clove garlic, minced or grated
1 jalapeno, chopped, and part of the seeds removed
arils from 1 pomegranate
salt and pepper, to taste
Instructions
1
To make the salsa, heat the oven to 450 degrees and lightly grease a baking sheet.
2
Place the cranberries, brown sugar, chipotle chili, lime juice, garlic, jalapeno, pomegranate arils, and a pinch of salt and pepper in a bowl, mix well, then pour the mixture onto a baking sheet, and disperse evenly.
3
Place the baking sheet in the oven and roast until the cranberries burst and release their juices, about 15 minutes. Remove fro the oven and let cool for 10 minutes. Set aside and keep at room temperature.
4
As the cranberries are roasting you’ll want to start on the tacos. Heat the olive oil in a large skillet or wok over medium heat. Add the onions and sweet potatoes, tossing to coat with the oil. Cover the skillet and let it cook until the sweet potatoes are fork tender, but not mushy, stirring every couple of minutes for 15 minutes. When the sweet potatoes are tender add the garlic, and saute for 30 seconds, then change the heat to medium-high, and add the quinoa. (You should have already cooked the quinoa according to the package directions) Let the quinoa get crispy in the sweet potato mixture, cooking for about 5 minutes. Add 3/4 cup water, chili powder, chipotle chilies, adobo sauce, smoked paprika, cumin, brown sugar, and cayenne. Stir thoroughly to combine, and bring the mixture to a boil. Cook for 5-10 minutes, or until the water has completely evaporated. Remove from the heat and stir in the black beans, 1/4 cup chopped cilantro, and lime juice.
5
To put the tacos together place some of the quinoa in a tortilla or shell. Top with shredded cheddar cheese, sour cream and a large spoonful of the cranberry salsa. Garnish with fresh cilantro. Enjoy!
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