Chipotle Glazed Sweet Potato Tacos with Black Beans & Purple Cabbage Slaw

Meatless Mondays is a movement that was started in the US in 2003 in association with the Johns Hopkins Bloomberg School of Public Health and the “cut out meat once a week campaign” has spread across the world and is active in 23 countries. This movement is near and dear to my heart because it’s not just about eating healthier (which is really really important to me), it’s about learning how to make better choices, eat fresher, support your local community and farmers, and care for our planet in the process.

Check out what the chef of New York’s Dovetail restaurant says about Meatless Mondays…

So in celebration of Meatless Mondays, I thought it would be fun to share with you my favorite meatless recipes. Each Monday I’ll share a recipe along with tips on how and where to shop for the best vegetables, plus give you an inside look at how Meatless Monday is improving so many people’s lives. My hope is these recipes will give you a chance to try new and different vegetables and experience not only how delicious vegetables can taste, not to mention how easy they are to cook, but how good they make you, and the planet, feel!

So to kick it off we’re starting with one of my favorites, Sweet Potato and Black Bean Tacos, which I thought were especially fitting for the heat wave we’ve been having across the country! They’re fast (you can even pre-prepare all the fixings on Sunday and warm them up on Monday night), simple and absolutely delicious – so delicious even your biggest meat lover won’t miss the meat. Don’t forget your favorite hot sauce and an ice cold mexican beer (my favorite is Pacifico) and you have the makings for a perfectly healthy and relaxing Monday night.

Peace, Love & Happiness – Mel

Chipotle-Glazed Sweet Potato Tacos with Black Beans & Purple Slaw

Serves 4

Purple Cabbage Slaw

1/2 head of purple cabbage, shredded (about 2 heaping cups)
1/2 red bell pepper, julienned
1/4 Cup finely diced yellow onion
2 tablespoons chopped cilantro
juice from 2 limes
sea salt and red chili flakes, to taste

In a medium bowl combine the shredded cabbage, red bell pepper, onion, cilantro and lime juice and toss to combine.  Season with salt and red chili flakes to taste and allow slaw to sit at room temperature while you prepare the sweet potatoes and black beans.  (The slaw can be prepared several hours ahead of time and kept in the refrigerator until ready to serve.)

Sweet Potato Filling

2 medium sweet potatoes, peeled and chopped into 1” cubes
3 tablespoons extra virgin olive oil, divided, plus extra for greasing the pan
juice from 1/2 lime (reserve the other 1/2 for the black beans, see below)
1 canned chipotle chili, chopped plus 1 tablespoon adobo sauce (or more or less, depending on how spicy you want it)
1 large garlic clove, microplaned or finely minced
1 tablespoon honey (substitute maple syrup for vegans)
sea salt and pepper, to taste

Preheat oven to 400 degrees.  Line a baking sheet with foil and grease foil with olive oil.  Place cubed sweet potatoes on the baking sheet and pour 1 tablespoon of the olive oil and the lime juice over them, toss the potatoes well in the oil and lime juice to coat evenly, then spread the potatoes out into one even layer in the pan.  Bake 10 minutes, meanwhile make the adobo sauce.

In a small bowl, combine 2 tablespoons olive oil, the chipotle chili, adobo sauce, garlic and honey and stir together, mashing the pepper well until all ingredients are well combined.  Season with a little salt and pepper and taste, adding additional adobo sauce as necessary to increase spiciness as desired.

Once potatoes have roasted for 10 minutes, remove from the oven and brush on the prepared adobo mixture.  Return the potatoes to the oven and bake 25-30 more minutes, stirring the pan once or twice to ensure even browning.  While the potatoes are roasting, prepare the black beans.

Black Beans

2 teaspoons extra virgin olive oil
1/2 cup finely diced sweet yellow onion
1 large clove garlic, microplaned or finely minced
1 teaspoon ground cumin
1 15 oz can of black beans, drained and rinsed
juice from 1/2 lime
sea salt, to taste

Heat the olive oil in a medium sauce pan over medium heat.  Add onions and cook until translucent, about 3 minutes, stirring occasionally.  Add the minced garlic to the pan and cook 1 minute, until fragrant, stirring.  Add the ground cumin to the pan and toast, until fragrant, about 1 minute, stirring to prevent burning.  Add the black beans and lime juice and cook until heated through, season with sea salt to taste.

adapted from Joy the Baker and Mark Bittman


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Categories: Eat

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One Comment on “Chipotle Glazed Sweet Potato Tacos with Black Beans & Purple Cabbage Slaw”

  1. March 20, 2012 at 1:09 pm #

    I love this Melissa! Sounds delish! Its so fun to find a meatless meal that meat lovers like! 🙂

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