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Chipotle Sweet Potato and Quinoa Tacos
Servings: 4 -6 servings
Author: From Tieghan Gerard's Half Baked Harvest Cookbook
Ingredients
  • 1 large sweet potato cubed
  • 4 Tbsp. extra virgin olive oil
  • 2 chipotle peppers in adobo chopped
  • Kosher salt and freshly ground black pepper
  • 1 cup quinoa uncooked
  • 2 tsp. smoked paprika
  • 2 tsp. chili powder
  • 1 tsp. ground cumin
  • 1/2 tsp. garlic powder
  • 1/4 tsp. cayenne
  • 1 12- oz. bottle of pumpkin or apple beer
  • 1 cup black beans canned
  • 1/2 cup sharp cheddar cheese shredded, plus extra for serving
  • Handful of fresh cilantro chopped
  • Juice of one lime
  • Corn or flour tortillas warmed, for serving
  • Cotija cheese crumbled, for serving
  • Sliced avocado for serving
  • Honeycrisp Apple and Pomegranate Salsa for serving:
  • 2 Honeycrisp apples cored and diced
  • Seeds from one pomegranate
  • 1 jalapeno seeded and finely chopped
  • 1/4 cup fresh cilantro leaves chopped
  • Juice of one lime
  • Kosher salt
Instructions
  1. Preheat oven to 425 degrees.
  2. On a rimmed baking sheet, toss potatoes, 2 tablespoons olive oil, chipotles and salt and pepper to taste. Bake for 15-20 minutes in a single layer. Flip and bake 10 minutes more or until tender.
  3. In a large skillet heat remaining 2 tablespoons olive oil. When oil is hot, add the quinoa, paprika, chili powder, cumin, garlic powder, and cayenne. Stir and cook for 3-5 minutes until the quinoa is toasted. Slowly add the beer and 3/4 cup water. Cover and cook over low heat for 20 minutes or until the quinoa is tender. Remove the lid and continue to cook until all the liquid is absorbed, about 5-10 more minutes.
  4. Stir in the sweet potato mixture, black beans and cheddar cheese. Cook for 5 minutes until the cheese melts. Remove from heat and stir in the cilantro and lime juice.
  5. Divide the quinoa among the warmed tortillas. Top with cheddar and cotija cheeses, avocado and the salsa.
  6. Honeycrisp Apple and Pomegranate Salsa:
  7. In a medium bowl, toss apples, pomegranate seeds, jalapeno, cilantro, lime juice and some salt. Taste, adding more salt if needed.