Chipotle Sweet Potato Pepper Tacos
These vegetarian roasted sweet potato tacos are made with zesty sweet potatoes, refried black beans, creamy avocado, and your choice of toppings. See notes above for possible ingredient variations
Chipotle Sweet Potato Pepper Tacos
Ingredients
2 tablespoons organic avocado oil
2 medium sweet potatoes, cubed
3 fresh garlic cloves, minced
1 Anaheim pepper, seeded and cut into strips
1 red pepper, seeded and cut into strips
2 teaspoons chipotle chili powder
2 teaspoons smoked paprika
1 1/2 teaspoons cumin
1/4-1/2 teaspoon crushed red pepper
1/2 teaspoon oregano
1 teaspoon Himalayan sea salt
2 organic zucchini cut into half and then each half is chopped into chunky half moons
5 oz fire roasted organic corn
8 corn tortillas ( I like these Heirloom White Corn Tortilla)
Fresh Finishes
1 cup organic tomatoes, chopped in large bite size pieces (farm fresh tomatoes or organic cherry tomatoes)
1/3 wedge of a head of red cabbage, chopped
1 Tablespoon Oregano Balsamic Vinegar drizzle over cabbage and mix together
1 cup organic cilantro, washed and roughly chopped
2 cups grated Pepperjack Cheese
1/4 c toasted pepitos (pumpkin seeds) Spread raw pepitos on a baking sheet and roast for 3 minutes in a 350° or until lightly brown.
LIME CREMA
1 medium avocados
1/3 cup cilantro
2/3 cup water
1/2 tsp salt
1/2 tsp coriander
1/8 cup lime juice
1–2 garlic cloves
1/8 tsp black pepper
1/8 tsp cayenne
This is vegan avocado crema. Remove avocado pit and skin. Remove garlic skin. Add all ingredients to a blender or food processor. Blend until smooth. Adjust seasonings as necessary.
For a thinner consistency, add more water.
Instructions
Taco Shells:
Heat oven to 350 degrees
Line the taco shells up on a taco stand rack and place in a hot oven for 8- 10 minutes. I like to brush them lightly with avocado oil before using the taco rack, but you can also bake them without the oil. The tacos should hold their shape after baking. Set aside when toasty and slightly firm.
You can also opt to heat them lightly in a skillet or on a griddle (with or without oil) and when hot place on a plate, layer the ingredients on and fold the taco over them. If you choose to use this method prepare filling first and keep it warm while preparing taco shells.
Taco Filling:
Place the sweet potatoes, anaheim peppers and garlic on a baking sheet. Drizzle with avocado oil and sprinkle the spices over the vegetables (chipotle powder, paprika, cumin, red pepper flakes, oregano, and salt). Spread out to make an even layer. Bake 25 minutes, or until the sweet potatoes are tender and beginning to blacken on the edges. Stir in corn and zucchini, The heat of the sweet potatoes and keeping them warm will cook the corn and zucchini just enough. Remove from the oven and cover with foil to keep warm or store in warm oven if preparing soft tacos (as instructed above)
Fill Tacos:
Evenly divide the hot ingredients - sweet potatoes , peppers, corn, zucchini - between each taco. Top with cold ingredients - oregano cabbage, tomatoes & cilantro. Garnish with grated cheese and toasted pepitos. Finish with a dollop of avocado crema.