Who's going up on a Tuesday?! Tuesday is probably my favorite day of the week; I'm not entirely sure why because it's basically just Monday Part Deux, but I guess tacos have something to do with it. I literally almost always observe #TacoTuesday. I actually believe any day can be a taco day, but there's just something about eating tacos on a Tuesday that makes me happy. I wonder how many times I can use the words taco and Tuesday in this post. I challenge you to count.
This recipe has been my go-to lately for tacos. The filling is black beans, sweet potatoes, peppers and onions, all spiced in a chipotle-adobo sauce. Seriously can't get enough of this stuff; I basically eat the filling on its own because it's just so good. I was inspired by this recipe from Naturally Ella, and keep going back to it for everything, tacos included. I added an avocado cream sauce (and skipped the cheese) to cut some of the heat from the chipotle. So. good.
Chipotle Spiced Black Beans, Sweet Potatoes, and Avocado Cream Tacos
Makes 4-6 Tacos
For the filling
- 1-2 chipotle peppers (depends on how spicy you like it!)
- 2 tbsp adobo sauce*
- Juice from 1 lime
- 1 tbsp honey (raw and local is best!)
- 1 tbsp avocado oil (or ghee or butter)
- 1 red onion, diced
- 1 medium sweet potato, diced into 1/4 inch cubes
- pinch of salt
- 2 garlic cloves, minced
- 1 red bell pepper, diced
- 1 cup kale, chopped thoroughly (I used dino kale)
- 2 cups black beans (or 1 14-oz can, drained and rinsed)
For the avocado cream:
- 1 avocado, peeled and pitted
- 1/2 cup plain Greek yogurt or Icelandic skyr
- Juice from 1 lime
- 1/4 cup cilantro, roughly chopped
- salt and pepper to taste
- 4-6 corn tortillas, heated on a pan
- Microgreens (optional)
- Start by making your chipotle sauce. in a small food processor, combine the chipotle pepper, adobo sauce, lime juice, and honey. Pulse until smooth.
- In a large skillet, heat the avocado oil over medium heat. Add the onions and sauté 3-4 minutes until onions are soft and translucent.
- Add the sweet potatoes and continue to cook. Add the salt and cover the skillet for 1-2 min, allowing the sweet potatoes to sweat and release some water. Cook 10-15 minutes (may take a little longer, depending on size of the sweet potatoes) until they are softened, stirring often.
- Add the garlic and bell pepper and continue to sauté another 3-5 minutes.
- Then add the kale and continue to cook until it wilts. Add the black beans and chipotle sauce, and stir to ensure everything is evenly coated in the sauce. Remove from heat and set aside.
- In a medium mixing bowl, combine the avocado and yogurt and mash together until smooth. Add in lime juice, cilantro, and salt and pepper and mix together.
- On your tortillas, spread a thin layer of avocado cream, top it with the filling, and add microgreens. Fold up and eat!
*You can buy chipotle peppers in adobo sauce in a can, or buy dried chipotles and jarred adobo sauce separately. I prefer the latter to avoid the BPA from the can.
I hope you guys enjoy these tacos as much as I do, on this lovely Tuesday or any day of the week!