With the weather cooling down, I’m excited to jump into some more seasonally appropriate meals. First up? This gorgeous recipe I scored on Pinterest that I can’t stop looking at.
Sweet Potato and Black Bean Tacos with Pomegranate Cranberry Salsa
Recipe via The Half Baked Harvest
- 2 tablespoons olive oil
- 1/2 sweet onion, diced
- 1 clove garlic, minced
- 1 large sweet potato, peeled and chopped
- 1 1/2 cups cooked quinoa
- 2 teaspoons chili powder
- 2 canned chipotle chilies, minced
- 1 tablespoon chipotle in adobo (from the chipotle chili can)
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon brown sugar
- 1/2 teaspoon cayenne
- 1 cup cooked black beans, drained and rinsed
- 1 lime, juiced
- 1 small bunch cilantro
- Tortillas (flour, corn or hard shell)
- 1 avocado, sliced or diced
- 1 cup shredded sharp cheddar cheese
- cotija cheese, crumbled, for topping
Roasted Cranberry Pomegranate Salsa
- 12 ounces fresh cranberries
- 1/4 cup brown sugar (I used a little less)
- 1 canned chipotle chili, chopped
- 1 lime, zested + juiced
- 1 clove garlic, minced
- 1/4 jalapeno, chopped and seeds removed
- the seeds from 1 pomegranate
- Heat oven to 450 degrees F. Cover a baking sheet with foil and lightly grease.
- Place the cranberries, brown sugar, chipotle chili, lime zest and juice, garlic, jalapeño and a pinch of salt and pepper on baking sheet.
- Use your hands to toss everything together until the cranberries are evenly coated. Roast in the oven until the cranberries burst and release their juices, about 15 minutes.
- Remove from the oven and and let cool (about 10 minutes).
- Add the pomegranate arils and toss well. Set aside at room temperature until ready to use.
- While the cranberries are roasting, start on the tacos… Heat the olive oil over a large skillet set over medium heat.
- Add the onions and sweet potatoes and toss to coat.
- Cover the skillet and let cook until the sweet potatoes are tender, but not mushy, stirring once or twice for about 10-15 minutes.
- Once the sweet potatoes are tender (easily pierced with a fork), add the garlic and saute 30 seconds.
- Turn heat to medium-high (adding more oil if needed) and add the quinoa.
- Let the quinoa get crispy and cook for about 5 minutes.
- Add 3/4 cup water, the chili powder, chipotle chilies, adobo sauce, smoked paprika, cumin, brown sugar and cayenne, stir to thoroughly combine and bring the mixture to a boil.
- Cook for 5-10 minutes or until the water has completely evaporated.
- Remove from the heat and stir in the black beans, 1/4 cup chopped cilantro and the lime juice.
- To assemble the tacos, place some of the quinoa in a tortilla or shell. Top with shredded cheddar cheese, avocado, a large dollop the the roasted cranberry salsa, crumbled catija cheese and fresh chopped cilantro.
By the way, if you haven’t checked out Half Baked Harvest before… you definitely need to do so! Her photography is amazing, and her recipes are next level. I’ve been eating off solely off of her site for the last week and I couldn’t have been more excited to stumble across her gem of a site. Enjoy!