Thursday, September 6, 2012

Honeydew + Black Bean Tacos

Odd combo right?  Truth be told, these were not paired together but I just liked this honeydew pic when I was sifting through all my Labor Day pics from the beach.   Loving these colors paired together.

Moving on to the real reason for this Tuesday Food Day post 2 days later...

Black Bean + Chipotle Sweet Potatoes + Guac Tacos
With a Side order of Grilled Shrimp

Wow y'all must think I eat the same things every day?  I do to some extent but just mix in a few different ingredients here and there.  This recipe is so stinking good I think I could eat it every week!  There are a lot of components to this recipe but it's so worth it!  
Recipe below is courtesy of 

  • 1 tablespoon olive oil
  • 1/2 medium onion, diced
  • 1 medium sweet potato, cut into 1/2″ cubes
  • 1/2 cup black beans
  • 1 chipotle in adobo sauce
  • 2 tablespoons adobo sauce
  • 1 tablespoon honey
  • Juice from one lime
  • 4 taco shells (hard or soft)
  • Guacamole:
  • 1 avocado
  • 1/4 medium onion, diced
  • 1 clove garlic, minced
  • 1/4 serrano pepper, diced
  • 1/4 teaspoon salt
  • juice from 1/2 lime
  • 1 small tomato, diced
  • handful of cilantro
  1. Heat olive oil over medium heat in skillet. Add onions and let cook until onions begin to soften, 3-4 minutes. Next, stir in sweet potatoes and continue to cook for another 3-4 minutes.
  2. In a mortar and pestle, combine the chipotle, adobo sauce, honey, and lime juice. Break apart the chipotle into small pieces (alternatively, you can cut up the chipotle.) Pour into the pan with the sweet potatoes and reduce the heat to medium-low. Add beans and continue to cook until sweet potatoes have softened, 10-15 minutes.
  3. While sweet potatoes cook, scoop out the insides of the avocado. Add onions, garlic, pepper, salt, and lime juice. Mash until the guacamole has your favorite consistency. Fold in tomato and cilantro. Taste and add more salt if needed.
  4. To serve, scoop a spoonful of guacamole onto the bottom of the taco and layer with sweet potato mixture. Sprinkle extra cilantro on top if desired.
We also roasted frozen corn kernels to serve on top.  Have y'all ever done this?  It is the best thing since sliced bread-ha!!!  My sister in law introduced me to this very simple concept and I'm so glad she did.  All you do is drizzle a small amount of olive oil on the pan, add the frozen corn, salt and pepper and roast in the oven at 400 degrees for  about 20 minutes.  Such a perfect accompaniment to black beans in any form!

  Julienned fresh spinach, radicchio and cilantro were another addition.  And I of course doused this baby in Sriracha and salsa.  You have to give this recipe a whirl!!!

*warning this recipe is pretty spicy (which you know I love but some of you may not)


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