After scrolling through several recipes, I came across one titled "Best Ever Homemade Flour Tortillas"
. It's a bold claim, but after reading the post and reviewing the recipe, this felt like something I could get behind. I made them for dinner that night according the recipe. AMAZING. I made them a week or so later, substituting 2 cups of wheat flour for the white and olive oil for the cooking oil. Really awesome, and I liked that I was able to sneak in some of the whole grains that make me happy. And now? I make them every single time I need a flour tortilla for a quick soft taco, use them as a pizza crust if I am too lazy to make it separately, fill them with eggs and salsa for a Good Morning Huevos Rancheros. Seriously people. You need to make yourself a batch of these. They freeze well and any leftovers can be reheated in a frying pan in a matter of seconds (dry, hot pan; no oil). So thank you Chris
for sharing this recipe. They really are the best ever.
Now with that out of the way, let's get down to talking about sweet potatoes. Roasting a sweet potato is a simple, straight-forward affair:
Chipotle Sweet Potato, Black Bean and Guacamole Soft Tacos
|Chipotle Sweet Potato, Black Bean and Guacamole Soft Tacos |
1 sweet potato
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon ground chipotle powder (can sub 1/4 teaspoon cayenne pepper)
1 yellow onion, cut in half and then into slices
1 cup cooked black beans
1 tablespoon olive oil
1 garlic clove, minced
1/8 teaspoon cayenne pepper
1/4 red onion, minced
1 Haas avocado
1/4 red onion, minced
1/4 teaspoon salt
1 teaspoon fresh lime juice
4 whole wheat tortillas, homemade or store bought
Preheat the oven to 200°C/400°F.
Peel the sweet potato, cut it into half, slice it, and then cut into matchsticks. In a medium size bowl, combine the sweet potato, onion, 2 tablespoons olive oil, chipotle powder and salt. Spread out in a single layer on a baking sheet. Put the sweet potatoes into the hot oven and bake for 30 minutes until fork tender and slightly crispy.
While the sweet potatoes bake, prepare your beans and guacamole.
In a small saucepan, heat 1 tablespoon olive oil. Add the onion and simmer for 5 minutes until the onion is soft. Add the garlic and cook for one more minute. Add the black beans, water, and cayenne pepper. Heat the beans to a boil; then reduce to a simmer and cook for 10 minutes. After 10 minutes, mash the beans slightly with the back of a fork. Turn off the heat and cover.
Make the guacamole: Scoop the avocado flesh into a small bowl. Add 1/4 red onion, 1/4 teaspoon salt, and lime juice. Stir to thoroughly combine, taste and adjust lime juice and salt to your preference. Set aside.
Once the sweet potatoes are done, pull them out of the oven to rest briefly. Spread the tortillas out across the oven rack to warm for 1-2 minutes.
To assemble, lay the tortillas out on plates. Spoon 1/4 of the bean mixture onto the center of each tortilla. Top with sweet potato-onion mixture (you may not need all of it, depending on the size of your sweet potato), and then divide the guacamole over the top of the sweet potato on each tortilla.
Serves 4, or if you are really hungry, 2.