dinner

Spicy Black Bean & Sweet Potato Tacos with Chipotle Crema and Pickled Red Onions

Name: Spicy Black Bean & Sweet Potato Tacos with Chipotle Crema and Pickled Red Onions
Ingredients: 0.6 cups (250 g) Sweet potatoes, peeled and cut into 1/2-inch cubes; 0.3 can (15 oz / 425 g) Canned black beans, rinsed and drained; 0.3 /2 medium (75 g) Yellow onion, finely chopped; 0.7 cloves (6 g) Garlic cloves, minced; 0.3 -2 peppers (15 g) Chipotle peppers in adobo sauce, finely chopped; 0.3 tbsp (15 ml) Adobo sauce from can; 2.7 tsp (2 g) Cumin; 0.3 tsp (2 g) Smoked paprika; 2.7 tbsp (15 ml) Vegetable oil; 2.1 small (120 g) Corn tortillas; 0.3 /2 medium (75 g) Red onion, thinly sliced; 0.7 tbsp (30 ml) Lime juice; 0.3 tbsp (15 ml) White vinegar; 0.7 tbsp (30 ml) Water; 2.7 /2 block (150 g) Silken tofu, drained; 5.6 tbsp (6 g) Nutritional yeast; 2.7 /4 tsp (1.5 g) Salt; 0.7 tbsp (6 g) Fresh cilantro, chopped (for garnish)

Nutrition

838

kcal

Calories

38.3

Protein

118.5

Carbs

20.7

Fat

AI Insight

Insight not available for this recipe.

Ingredients(18)

Sweet potatoes, peeled and cut into 1/2-inch cubes0.6 cups (250 g)

Canned black beans, rinsed and drained0.3 can (15 oz / 425 g)

Yellow onion, finely chopped0.3 /2 medium (75 g)

Garlic cloves, minced0.7 cloves (6 g)

Chipotle peppers in adobo sauce, finely chopped0.3 -2 peppers (15 g)

Adobo sauce from can0.3 tbsp (15 ml)

Cumin2.7 tsp (2 g)

Smoked paprika0.3 tsp (2 g)

Vegetable oil2.7 tbsp (15 ml)

Corn tortillas2.1 small (120 g)

Red onion, thinly sliced0.3 /2 medium (75 g)

Lime juice0.7 tbsp (30 ml)

White vinegar0.3 tbsp (15 ml)

Water0.7 tbsp (30 ml)

Silken tofu, drained2.7 /2 block (150 g)

Nutritional yeast5.6 tbsp (6 g)

Salt2.7 /4 tsp (1.5 g)

Fresh cilantro, chopped (for garnish)0.7 tbsp (6 g)

Instructions

Roast the Sweet Potatoes: Preheat your oven to 400°F (200°C). Toss the cubed sweet potatoes with 1/2 tbsp of vegetable oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender and slightly caramelized.

Sauté Aromatics: While the sweet potatoes roast, heat the remaining 1/2 tbsp of vegetable oil in a large skillet over medium heat. Add the chopped yellow onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic, chopped chipotle peppers, adobo sauce, cumin, and smoked paprika. Cook for 1 minute more, stirring constantly, until fragrant.

Combine and Simmer: Add the rinsed black beans to the skillet. Mash about half of the beans with the back of a spoon to create a creamy texture. Stir in the roasted sweet potatoes. Add 1/4 cup of water, bring to a simmer, and cook for 5 minutes, allowing the flavors to meld. Season with salt to taste.

Pickle the Onions: While the filling simmers, combine the thinly sliced red onion, lime juice, white vinegar, and 2 tbsp water in a small bowl. Stir to combine and let sit for at least 10 minutes to lightly pickle.

Make the Chipotle Crema: In a small blender or food processor, combine the drained silken tofu, nutritional yeast, 1/4 tsp salt, and 1 tbsp of adobo sauce (or more, to taste). Blend until completely smooth and creamy. If too thick, add a teaspoon of water at a time until desired consistency is reached.

Warm the Tortillas: Briefly warm the corn tortillas in a dry skillet or directly over a low gas flame until pliable.

Assemble and Serve: Spoon the black bean and sweet potato filling into the warm tortillas. Top with a generous dollop of chipotle crema, a tangle of pickled red onions, and a sprinkle of fresh cilantro. Serve immediately.